Culinary Institute of New Orleans - Stuffed Portabella Mushrooms with Creamed Spinach

Culinary Insitute of New Orleans

Stuffed Portabella Mushrooms
with Creamed Spinach
Serves 8 (4 ounce portions)

2 lbs. Spinach, chopped
1 pt. Heavy Whipping Cream
1 stick Butter
1 oz. Garlic, minced
1 oz. Pernod
2 oz. Parsley, chopped
Salt and Pepper
1 cup Sun-Dried Tomatoes, sliced
8 Portabello Mushrooms
2 cups Pine Nuts
1/4 lb. Angel Hair Pasta, fried

Méthode:
In a skillet melt butter and add spinach. Saute until spinach starts to wilt. Add garlic, salt, pepper and aprsley. Add cream and bring to a boil then add pine nuts and sun-dried tomatoes. Lower heat and reduce until cream turns into a rich and thick sauce. Place filing into portabello mushroom and bake in a pre-heated 350 degree oven for 5-8 minutes. Serve with fried pasta sticking out of center.