Three Cheese and Spinach stuffed Mushrooms

Three Cheese and Spinach stuffed Mushrooms
Three Cheese and Spinach stuffed Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    large portabella mushrooms or 1 pound button mushrooms

  • 2

    tbsp extra virgin olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1

    large shallot, finely chopped ( about 2 tbsp)

  • 2

    cloves of garlic, finely chopped

  • 1

    pound of spinach, stemmed and clean

  • 1 1/2

    tbsp bread crumbs

  • 2

    cups shredded mozzarella

  • 1/2

    cup grated Parmigiano- Reggiano

  • 1/3

    cup grated percorino romano

Directions

1. Preheat oven to 350.Place cleaned mushrooms, gill side up on baking sheet.Brush with 1 tbsp olive oil. Season with salt and pepper( 1/8 tsp of each). Bake for 6 minutes. Remove from oven and set aside to cool on Baking sheet for at least 15-20 minutes 2.Heat a 12-14 saute pan over medium high heat. Add remaining 1 tbsp olive oil. Add shallots and garlic, stirring for a few minutes,add a few handfuls of spinach, carefully turning with a spatula and cook until wilted , adding more as room becomes available. Season with 1/8 tsp each of salt and pepper 3. Drain spinach in a fine mesh strainer in sink, pressing on the spinach with your hands or a rubbber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle , then finely chopped 4.In a medium bowl combine the chopped spinach, breadcrumbs , mozzarella , parmigiano and percorino cheeses. Taste , add more slat and pepper if needed 5. Stuff the mushrooms. If using large portabella- use a 1/4 cup of filling per mushroom 6. bake at 350 for 10 minutes or until filling is hot and bubbly, COOK's Note: Unbaked mushroom can be made two days ahead of party and store in a air tight container. Bake at 350 for 20 minutes

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