Spinach Stuffed mushroomsSubmitted by: MARILYNNI
IntroductionBite size spinach stuffed mushrooms...great as an appetizer or side dish Bite size spinach stuffed mushrooms...great as an appetizer or side dish
4 Tbsp. unsalted Butter
1 Tbsp. Olive oil
1 10 oz package frozen spinach thawed
1 cup Mushrooms caps finely diced
1 cup sweet onions diced
3 cloves garlic minced
2 tsp. fresh thyme chopped fine
½ cup Chicken stock, home-prepared
4 fl oz white wine
1 Tbsp salt
1 cup grated parmesan cheese
½ cup mozzarella cheese
1 tsp black pepper
1 Tbsp paprika
1 cup panko bread crumbs
Place the thawed spinach in a clean dish towel and squeeze out the excess liquid; set aside.
Carefully remove the stems from the mushrooms, chop finely or pulse in a food processor, and set them aside. Place all the mushroom caps in a baking dish or parchment lined sheet pan.
Next heat a skillet and add 4 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the onions, mushroom stems and 1 teaspoon of salt, stir and cook until soft, about 8 to 10 minutes. Add the garlic and stir for 2-3 minutes. Add the spinach, stir and cover the skillet, let simmer for 5 minutes.
Remove the cover and turn the heat to high; carefully add the wine and simmer for 2-3 minutes. Add the chicken stock and let simmer for 2-3 minutes mixing well.
Turn the heat to low and add the parmesan, mozzarella, and thyme mixing well until the cheese is melted. Add the panko bread crumbs, stir and season with salt and pepper to taste. Make sure to mix all ingredients thoroughly.
Generously stuff each mushroom cap with the spinach mixture carefully. Place dish or sheet pan in the preheated oven for 20-25 minutes or until the mushroom caps are soft to the touch.
Number of Servings: 40
Recipe submitted by SparkPeople user MARILYNNI.