They look sort of weird, but they were actually quite tasty! Here is the recipe I used:
- 1 package of baby portobello mushrooms.
- 1 cup fresh spinach
- 1 8-oz block of chive and onion flavored cream cheese
- 2 Tablespoons of butter
- 1 clove of garlic
- 1 tsp. Creole seasoning
- 1-1.5 tablespoons of white wine
The chive and onion cream cheese was more or less a fluke - when shopping the other day, there were no small blocks of unflavored cream cheese, and I figured chive and onion would taste better in a mushroom than, say, honey nut cream cheese.
Here are photos from the process:
Finally, I ate these with a side of leftover cornbread.