These flavourful mushrooms make a wonderful summer lunch or appetizer, stuffed with garlic & spinach in a cream sauce made with Lactantia® Lactose Free 2% Milk.
20 mins prep
15 mins cook
4 Portobello mushrooms, cores removed
5 tbsp olive oil + 2 tbsp for brushing mushrooms
2 tbsp flour
1 small yellow onion, chopped
2 garlic cloves, chopped
1 cup Lactantia® Lactose Free 2% Milk
½ tsp salt
¼ tsp pepper
Pinch of cayenne
6 cups baby spinach
1 tbsp white wine
6 tbsp panko bread crumbs
Preheat the oven to 375°F.
Place mushrooms on a parchment-lined baking dish, brush with 2 tbsp of olive oil, and set aside.
In a heavy pot over medium heat, heat 2 tbsp of olive oil, add the onions, garlic, and cook for one minute. Add the flour and stir until combined. Cook the mixture for a minute or two. Slowly add the Lactantia® Lactose Free Milk, whisking continuously. Season with salt, pepper, and cayenne. Continue cooking for another 3 minutes. Set aside sauce.
In a large pan over medium heat, add 1 tbsp of olive oil. Add the spinach and stir. Deglaze the pan with the white wine and wilt the spinach.
Mix the sauce and spinach to make filling, set aside.
In a small bowl mix the panko breadcrumbs with the remaining 2 tbsp of olive oil and set aside.
Fill each mushroom with the filling, sprinkle with panko mixture and bake in the oven for 15 minutes. Serve warm.