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1
Preheat oven to 350.
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2
Gently wipe mushrooms clean.
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3
Do not wet or wash them.
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4
They'll absorb every bit of that moisture.
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5
Pull stems and chop them finely.
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6
Gently scoop out the inner black fibers and discard them.
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7
De-thaw spinach and squeeze all the fluids out.
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8
You don't want icky runny mushrooms.
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9
Feather your dried spinach apart and measure out 1 loose cup.
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10
Add 1 tablespoon oil to pan and add finely chopped onions, garlic and chopped mushroom stems to a heated pan.
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11
Fry until translucent but don't burn your garlic.
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12
About 3 minutes.
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13
Drain on paper towels then add to your cheese mixture.
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14
With the exception of your additional wine and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well.
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15
Add additional wine and half & half to slightly thin your cheese mixture as needed.
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16
But know, you will want this mixture somewhat dense.
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17
Not runny by any means.
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18
Pack filling generously inside of mushrooms tightly.
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19
Sprinkle tops with pepper and salt to taste.
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20
Top with additional Parmesan and Motzerella Cheese.
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21
Top that with additional bread crumbs.
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22
Spray tops with butter spray on top to help crisp up the bread crumbs while baking.
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23
Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up.
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24
Bake mushrooms for 30-35 minutes or, until tops are golden brown.
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25
Check periodically for any burning on your cheese tops.
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26
Plate immediately and lightly drizzle with your Hollandaise Sauce.
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27
Sprinkle with Paprika if you'd like!
