Onion-Stuffed Portobellos

• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/4 cup olive oil, divided
• 1 cup port wine
• 2-1/2 cups coarsely chopped fresh spinach
• 4 medium portobello mushrooms
• 1/2 cup crumbled blue cheese

1. In a large skillet, cook the onion, garlic, thyme and 1/8 teaspoon salt and pepper in 2 tablespoons oil over medium heat for 15-20 minutes or until onion is golden brown, stirring occasionally. Stir in wine. Bring to a boil; cook until liquid is reduced by two-thirds, about 8-10 minutes. Add spinach; cook until wilted.
2. Remove and discard stems and gills from mushrooms. In a large skillet, cook mushrooms in remaining oil over medium heat for 2 minutes on each side. Sprinkle with remaining salt and pepper.
3. Fill mushrooms with onion mixture; cover and cook for 5-7 minutes or just until mushrooms are tender. Sprinkle with cheese; cover and cook 2 minutes longer or until cheese is melted.

onion, garlic, thyme, salt, pepper, olive oil, port wine, fresh spinach, portobello mushrooms, blue cheese

Taken from www.tasteofhome.com/recipes/onion-stuffed-portobellos/ (may not work)