Spinach-Stuffed Mushrooms

Recipe Ingredients

8 oz	227g	Spinach - washed and trimmed
12 oz	340g	White mushrooms - (abt 14 oz) - trimmed (large)
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Finely chopped shallots or onion
1/4 cup	36g / 1.3oz	Finely chopped prosciutto - (abt 1 oz)
1/3 cup	78ml	Heavy cream
1/4 cup	49g / 1.7oz	Freshly grated Parmigiano-Reggiano
1		Nutmeg
		Salt
		Black pepper, freshly ground

Recipe Instructions

Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch baking dish.

Place the spinach in a medium sausepan and cook, covered, over medium heat until wilted, about 5 minutes. Drain well and let cool.

Wrap the spinach in a cloth towel and squeeze to extract as much liquid as possible. Finely chop the spinach. Snap off the mushroom stems and finely chop.

In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the shallots and mushroom stems and cook, stirring frequently, until tender, about 5 minutes. Stir in the spinach and prosciutto. Add the cream and bring to a boil. Remove from the heat and stir in the cheese, nutmeg, and salt and pepper to taste.

Arrange the mushroom caps rounded sides down in the prepared dish. Spoon the spinach mixture into the mushroom caps. Melt the remaining 1 tablespoon butter and brush it over the mushrooms.

Bake for 30 minutes or until tender. Serve warm. This recipe serves 6 to 8.

Source:
THE ANTIPASTO TABLE by Michele Scicolone (c) 1991 - William Morrow and Company, New York - 262 pages - $20.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.