Morgen downloaded this recipe from the Internet and came with me to buy all the ingredients. He loves to cook with me and it is fun to see him making new things. He especially loves anything with mushrooms.
The finished product was delicious.
1 T. olive oil
1 package of baby Portobello mushrooms
1 wheel of Laughing Cow Garlic and Herb Cheese
2 c. of fresh spinach
1 t. minced garlic
1/2 t. ground Rosemary
2 t. black pepper
1 t. salt
Heat oven to 350*. Rinse and destem mushrooms so you only have the caps. (You can mince the stems and saute them if you want.) Put mushroom caps on a baking dish, stem side up. In a small saucepan, heat oil to medium heat. Grind or finely mince rosemary and add to oil. Add onions and garlic and sweat until tender. Slice spinach into little strips. (Roll them up in a bunch and slice.) Add spinach to pot, cook until it begins to wilt. Add cheese to pot and stir until melted. Sprinkle black pepper and salt over the mushrooms. Spoon the mixture caps as full as you want. Put in oven for 10 minutes. Turn oven broiler to high. Crack the oven door open slightly and keep an eye on the mushrooms as broilers will burn anything if you turn around for a second. As soon as the cheese mixture is golden brown, take them out and let them sit for 1 minute.
