I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in recipes, so this giant container of mushrooms certainly wouldn’t go to waste.
|The remaining mushrooms|
I added a bunch to a mussels- onions- garlic- white wine sauce - served over angel hair pasta; made a fluffy mushroom and cheese omelet; and finally, prepared spinach-stuffed mushroom caps which are great as an appetizer or as a side dish, depending on the size of the caps. There are still some mushrooms left for another day.
We thoroughly enjoyed all of those dishes, but I think Doug particularly favored the stuffed mushroom caps – perhaps because they were part of his Father’s Day dinner!
|Spinach-stuffed Baby Bella Mushrooms|
Spinach - Stuffed Baby Bella Mushrooms
12 Baby Bella mushroom caps, wiped clean with a damp paper towel
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/4 cup finely chopped sweet onion
1 medium garlic clove, minced
5 oz. frozen chopped spinach, defrosted and squeezed dry
2 to 3 Tbsp. light cream
¼ cup grated Parmesan cheese
2 Tbsp. minced fresh dill -or 1 ½ tsp. dried dill (optional)
Salt and pepper to taste
NOTE: This recipe can easily be doubled.
1. Preheat oven to 400°F.
2. Remove stems from mushroom caps and finely chop them.
3. Heat olive oil and butter in a skillet on medium-high heat. Add onions cooking them until soft, but not brown. Add chopped mushroom stems and continue cooking for about 2 to 3 minutes, stirring occasionally.
4. Reduce heat; add minced garlic to onion-mushroom mixture; cook for another minute. Add spinach and cook 5 more minutes, stirring constantly. Stir in light cream until well-combined.
5. Remove from heat and cool slightly. Add cheese, salt and pepper, and dill, if using.
6. Arrange mushrooms caps (bottom-side facing up) on a parchment-lined baking dish. Divide filling mixture evenly among them.
7. Bake uncovered about 20-25 minutes or until filling is browned and mushrooms are thoroughly heated.