Mushrooms Stuffed with Spinach

Mushrooms Stuffed with Spinach

serves 6

2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
1 (10 oz) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter (or olive oil)
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
3/8 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

1. Preheat oven to 400 degrees F.

2. Butter a 9 x 13 inch baking panwith two tablespoons butter

3. Place frozen spinach in a medium saucepan with 1/4 cup water

4. Bring water to a boil, then reduce heat to medium and cook spinach covered for 8 to 10 minutes.

5. Uncover and stir

6. Remover from heat and drain.

7. Remove stems from mushrooms and arrange caps in the baking dish. Finely chop stems.

8. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion garlic

9. Cook 5 minutes, or until tender, then mix in spinach, chopped mushroom stems and heavy cream.

10. Bring cream to a boiul

11. Remove from heat qand mix in Parmesan cheese, salt and pepper

12. Stuff mushroom caps generously with the mixture

13. Drizzle with 2 tablespoons melted butter

14. Bake 30 minutes until lightly browned

Viola! Enjoy this hearty meal.

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