Gruyere and spinach stuffed mushrooms

Gruyere and spinach stuffed mushrooms

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by Nikki Moore

WCNC.com

Posted on December 19, 2013 at 11:18 AM

Updated Thursday, Dec 19 at 8:05 PM

www.n2foodlove.com

Gruyere and Spinach Stuffed Mushrooms
Makes about one dozen stuffed mushrooms

For a more decadent stuffed mushroom, dip the mushroom caps in melted butter before stuffing and baking.  The outside of the cap will brown better and you won’t complain about the extra butter.  

12 large white mushrooms (about 12 ounces)
1 ½ tablespoons unsalted butter
1 small shallot (about ¼ cup), finely chopped
1 garlic clove, minced
8 ounces frozen spinach, defrosted and drained (see the cooking tip)
1/3 cup coarsely ground fresh breadcrumbs or Panko
¼ cup finely shredded Parmesan cheese, plus more for sprinkling over the top
1/3 to ½ cup shredded Gruyere cheese
Salt, to taste
Ground white pepper, to taste

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.   Clean the mushrooms by washing them briefly under water, brushing them with a pastry brush, or wiping them with a slightly damp paper towel.  Carefully remove the stems. 

Place the mushroom caps on the baking sheet.  Trim the ends from the stems and finely chop enough of the mushroom stems to equal a ¼ cup.  Set aside.  The remaining mushroom stems can be discarded or used for another purpose

Melt the butter in a small skillet.  Add the chopped shallot and mushrooms stems and sauté until just soft, about 4 minutes.  Stir in the minced garlic and cook until fragrant, about 30 seconds.  Stir in the spinach and cook until heated through.  Stir in the breadcrumbs.

Remove the mixture from the heat and add the cheeses.  Stir to combine.  Season generously to taste with salt and white pepper. 

Fill each mushroom cap with the spinach mixture packing the mixture in gently.  Grate some parmesan cheese over the top and bake the mushrooms for 20 minutes or until the cheese is melted.  Serve warm.

Cooking Tip:  The easiest way to drain cooked spinach is to squeeze the spinach between two dinner plates.  Simply place the spinach on top of a dinner plate and then place another dinner plate, bottom side down, on top of the spinach.  Pick up the plates, turn them sideways, and squeeze them together over a sink.

 

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