YIELD: 6 servings 6 portobello mushroom caps, each about 3 to 4 inches in diameter, 2 Tbsps. plain dry bread crumbs 1⁄4 cup bottled light Italian salad dressing 2 cloves fresh garlic, minced 2 (10-oz.) bags fresh baby spinach 3⁄4 cup dried tart cherries 1⁄4 cup pine nuts, toasted 6 Tbsps. freshly shredded Romano cheese 1. Preheat oven to 375°F. 2. Use a spoon or sharp knife to scrape out the gills from the mushroom caps; discard gills. Place mushroom caps with rounded side down on baking ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.