Spinach Rockefeller Stuffed Portabellas - cooking recipe

Ingredients

5 tablespoons butter, divided
16 ounces frozen spinach
1/3 cup chopped onion
1 whole bay leaf, crumbled
1 tablespoon chopped parsley
1/2 teaspoon cavender all purpose Greek seasoning
1/2 teaspoon dried basil
1 stalk celery
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup breadcrumbs, as needed
1/8 teaspoon anise seed, crushed
4 tablespoons parmesan cheese (optional)
4 portabella mushroom caps, cleaned
1 -2 clove garlic, minced fine
1/2 lemon, sliced thinly (to garnish)

Preparation

In a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs
Cook uncovered on medium heat so that the liquid is reduced slightly
Reduce heat, and cover, stirring occasionally, till onions are tender
Add crumbs and mix
To prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly
Add mushroom caps, saute until lightly brown
Spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using
Place in an ovenproof glass dish, and heat in a preheated 350\u00b0 oven until heated through, about 15-20 minutes
Serve hot, with a garnish of lemon slice atop each cap