Stuffed Mushrooms

Monday, February 14, 2011

I tried different receipes in regard to this stuffed mushrooms. This is not a winner in my view but those who like the goat cheese taste will like it for sure.

18 lg. unblemished mushrooms, wiped clean
1/4 c. dry white wine(optional)
1/4 c. chopped onions
1/4 tsp. dried basil leaves
1 tbsp. fresh lime or lemon juice
1 tbsp. unsalted butter
1/4 tsp. salt
1 tbsp. virgin olive oil
2 garlic cloves, finely chopped
1/2 lb. spinach, stems removed, the leaves washed, drained, squeezed dry & coarsely chopped
Freshly ground black pepper
2 Tbsp Plain Bread crumbs
1/4 cup grated parmissan cheese
3 oz. goat cheese

Carefully pull out the mushroom stems and chop them finely, either by hand or in a blender or food processor. Set the mushroom caps aside.

Preheat the oven to 350 degrees. In a large skillet, heat the wine, 1/4 cup of water, 2 tablespoons of the onions and the basil over medium heat. Bring the liquid to a boil and cook the mixture for about three minutes.
Return the skillet to the burner and reheat the contents over medium heat. Add the chopped mushroom stems, butter and 1/8 teaspoon of the salt; cook, stirring frequently, until all the liquid is absorbed, six to eight minutes. Transfer the chopped stems to a bowl.

Wash the skillet and return it to the burner. Add the oil and heat it over high heat. When the oil is hot, stir in the remaining 2 tablespoons of shallots and the garlic. Immediately place the spinach on top and sprinkle with the remaining 1/8 teaspoon of salt. Cook, stirring constantly, until all of the liquid has evaporated, about four minutes. Transfer the spinach mixture to the bowl containing the chopped mushrooms stems and sprinkle with pepper. Stir to combine. Break the goat cheese into small pieces directly into the bowl, then carefully fold in.

With a teaspoon, mound the spinach and cheese mixture into the mushroom with the mixture of Parmissan Cheese and Bread crumbs. Place them in a baking dish and bake until they are browned on top and heated through, about 20 minutes. Serve warm.


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