12 large portobello mushrooms (3 to 4 ounces each)
3 9-ounce packages frozen creamed spinach, thawed
3 to 4 tablespoons Pernod
Preheat oven to 400 degrees. Remove stems from mushrooms. Trim bottoms of stems and finely chop. Place in small saucepan with water to cover. Bring to a boil and cook for 1 minute. Drain in fine-mesh sieve. Place creamed spinach in medium bowl. Add cooked mushrooms, Pernod and freshly ground black pepper. Mix thoroughly. Wipe mushroom caps with wet paper towels. Place stem side up on baking sheet. Mound creamed spinach mixture into each mushroom. Add several tablespoons of water to baking sheet. Bake for 8 to 10 minutes, until mushrooms are soft but still retain their shape. Serve immediately.
Makes 6 servings.