grilled portabellos

It's a Rick Bayless recipe from his Mexican Everyday cookbook
Spinach and creamy roasted peppers
2 fresh poblanos roasted, seeded and peeled,course chopped
10 ounces cooked chopped spinach,
3-tbls veg oil
3 garlic cloves peeled halved and lightly browned in oil in a large skillet
1-2 tbls flour
1-1/2 cups milk
After roasting cool, peel, seed the poblanos, chop and put into a blender
Add the lightly browned garlic to blender. Add the flour and milk and puree.
To cook the spinach put into a microwaveable bowl, cover with plastic wrap and punch a couple of holes in the plastic.Microwave on high 2 minutes.
With the same skillet used to brown the garlic on med high, pour in the poblano mixture, whisk until it comes to a boil.Reduce the heat to med.low and simmer stiring often for 5 minutes to blend flavors.It should be like soup.Add the spinach to the sauce and stir until warm and well coated.
Rick served this on salmon.YUM! But I use it on chicken, everything.
This is a keeper.It freezes well too

You are ALWAYS welcome ,Ross!!