Stuffed Mushrooms are one of my wife’s favourite dishes to order when we go out for Italian food.
With her having the stomach flu, I figured this might be the best way to will herself back to good health.
Here’s to feeling better love!
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried oregano
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Paprika, to coat
12 large mushrooms
1/2 teaspoon garlic, minced
2 ounces extra virgin olive oil
10 ounces fresh spinach
1/2 lb whole unsalted butter, softened
1 cup Fontina cheese, grated*
1 1/2 cups Japanese-style bread crumbs
* Substitutes: Gruyère, Edam, Gouda or Provolone
- Preheat oven to 350 degrees F.
- Remove stems from mushrooms and place in a mixing bowl. Coat with 1 oz of extra virgin olive oil and salt and pepper, to taste.
- Place mushrooms on a baking tray with gills up and roast in oven for 15 minutes. Remove, allow to cool slightly then turn over onto paper towel to allow liquid to drain.
- Heat 1 oz of olive oil in a sauté pan over Medium heat. Add fresh minced garlic and allow to brown slightly. Add fresh spinach and salt and pepper, to taste.
- Stir spinach until it reduces in volume, about 3 minutes. Remove from heat, drain and cool. Lay spinach out on cutting board and lightly chop.
- In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand, then form into 1 oz discs.
- Using a separate mixing bowl, mix together cooked spinach and fontina cheese. Place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the butter mix, sprinkle with paprika . Bake until golden brown, about 15 to 20 minutes.