Preparation

• Heat 2 Tbs. of the oil in a large skillet until moderately hot. Add the onion and cook until soft and lightly browned, about 15 minutes. Add the garlic, thyme, salt, and pepper and cook for another 5 to 7 min. Add the port and cook until the liquid is reduced by about two-thirds, about another 10 minutes. Add the spinach and cook until it’s wilted. Transfer to a bowl and set aside. Wipe the skillet clean.
• 轻轻搓穆什鲁缎的勺子背面m caps to scrape off the gills. Heat the remaining 2 Tbs. of olive oil in the skillet until hot. Add the mushrooms, gill side up, and cook over medium-high heat for 2 minutes. Flip and cook for another 2 minutes. Flip the mushrooms again so the gill side is up. Season with salt and pepper.
• Top each mushroom with the onion mixture, pouring the juices over the mushrooms. Add 1 Tbs. water to the pan and simmer, covered, until the mushrooms are barely tender, about 5 minutes. Crumble the cheese on top, cover, and cook until the cheese has melted, about 2 minutes.