Spinach Rockefeller Stuffed Portabellas

Ingredients

• 5 tablespoons butter, divided
• 16 ounces frozen spinach
• 1/3 cup chopped onion
• 1 whole bay leaf, crumbled
• 1 tablespoon chopped parsley
• 1/2 teaspoon cavender all purpose Greek seasoning
• 1/2 teaspoon dried basil
• 1 stalk celery
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup breadcrumbs, as needed
• 1/8 teaspoon anise seed, crushed
• 4 tablespoons parmesan cheese (optional)
• 4 portabella mushroom caps, cleaned
• 1-2 clove garlic, minced fine
• 1/2 lemon, sliced thinly (to garnish)

Directions

1. 1

   In a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs

2. 2

   Cook uncovered on medium heat so that the liquid is reduced slightly

3. 3

   Reduce heat, and cover, stirring occasionally, till onions are tender

4. 4

   Add crumbs and mix

5. 5

   To prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly

6. 6

   Add mushroom caps, saute until lightly brown

7. 7

   Spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using

8. 8

   Place in an ovenproof glass dish, and heat in a preheated 350º oven until heated through, about 15-20 minutes

9. 9

   Serve hot, with a garnish of lemon slice atop each cap