Saturday, 30. October 2010
I haven’t always enjoyed either mushrooms or spinach, however then they’re properly prepared they’re quite tasty in concert. In this case, all of the components listed below are nice and fresh. Button mushrooms will work as well although I prefer portabellas because they have a meatier taste to them. A standard small package or baby portabellas will contain maybe 6-7 that are usable, you’ll have to use the remainder for soup or another dish.
There are also certainly lighter calorie ways to do this – however I’ll let someone else do that!
6 Small Portabella Mushrooms
2 Cloves Garlic
2-1/2 Cups Shredded Spinach
2-3 Tablespoons Colby Jack Cheese
1) Preheat oven to 400 degrees
2) Mince garlic, shred or slice spinach into small strips. You should have around a cup and a half shredded, which will in turn cook down to about 6 tablespoons.
3) Saute garlic and spinach briefly in butter, just enough to get the garlic to wilt. No more, or you’ll cook the spinach into oblivion and end up with texture less goo. This step takes less than a minute. Stir mixture, set aside off heat.
4) Break off stems of mushrooms, and stuff with spinach garlic mixture from above. In my case, it was around 1 tablespoon or less of mixture per mushroom. The stems aren’t used in this recipe, but they make for a nice mushroom stock for soup or stews.
5) I used shredded colby over my stuffed mushrooms and it worked well because of its relatively mild taste. Approximately 2-3 tablespoons in total for all of the mushrooms.
6) Grease baking sheet (Butter in my case.) Bake for 12 to 15 minutes, remover when cheese is melted and mushrooms appear to start drying.
In the case that you prefer a dryer mushroom, cooking them for 20 will have a good result. In that case, you will want to add the cheese perhaps 10-15 minutes into the baking.