Baked Portobello Mushrooms with Spinach Sauce and Cheese

Baked Portobello Mushroom with Spinach Sauce & Cheese

Remember yesterday's post on Spinach Cream Sauce?  Do you remember me mentioning that I would show you some things I did with that sauce aside from spooning it over a bed of rice or mashed potatoes?  Well, here's what I did with a portobello mushroom.  

I love portobello mushrooms and love experimenting with different ways of cooking them, wether that be stove top, oven or barbecue, but that's for future posts. 

Spinach Cream Sauce

Spinach Cream Sauce

This creamy spinach sauce is loaded with garlic, but if you don't like garlic, simply skip that step.  

The possibilities for this sauce are endless.  My mother-in-law loves to serve this as a side dish accompanied with meat and potatoes.  She often uses this sauce as a great alternative to gravy, when serving mashed potatoes or rice.  

When making this sauce, there is no right or wrong as to how thick you make it.  It may even take you a few times before you get to the thickness you desire. You could even add a little cream at the end for extra thickness and flavour. This is all about personal preference.

There are so many uses for this sauce that I plan to show over the next couple of days, but we'll just start with this basic recipe.