Grill Interrupted

                                                                                             

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!

                                               

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Stuffed Mushrooms

Serves: 4

Ingredients:

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

Preparation:

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Filed under: Recipe on February 26th, 2010