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MUSHROOM STEMS
Level 2
Lindsey’s Spinach-Stuffed Mushrooms
from Lindsey B. Durant, creator of the food blog, Chic Chef
Lindsey’s Spinach-Stuffed Mushrooms
from Lindsey B. Durant, creator of the food blog, Chic Chef
Lindsay's Spinach-Stuffed Mushrooms are a party pleaser and a chef pleaser too because the recipe utilizes the whole mushroom and not just its pretty cap. The mushrooms stems add texture (and nutrients) to the stuffing, while the green vegetables (the spinach and green onions) and daub of feta give this Italian classic a Greek twist.
2 Tbsp. extra virgin olive oil
24 fresh crimini mushrooms
5-6 mushroom stems, minced
5-6 mushroom stems, minced
10 oz. package frozen spinach, thawed and well-drained
4 oz. crumbled feta cheese
3 oz. cream cheese
1/2 cup minced green onion
1/2 tsp. minced garlic
1/4 cup breadcrumbs
Dash cayenne pepper
Salt and ground black pepper to taste
1/2 cup Parmesan, grated
4 oz. crumbled feta cheese
3 oz. cream cheese
1/2 cup minced green onion
1/2 tsp. minced garlic
1/4 cup breadcrumbs
Dash cayenne pepper
Salt and ground black pepper to taste
1/2 cup Parmesan, grated
- Preheat oven to 350 degrees.
- Wash mushrooms well. Remove stems to create cavity for stuffing.
- In large skillet over medium heat, lightly saute mushrooms in 1 Tbsp. olive oil until just brown both sides, about 5 minutes. Set mushrooms aside, cavity side up, on rimmed baking sheet.
- In medium bowl, combine cream cheese, spinach, green onion, garlic, feta, mushroom stems, bread crumbs, cayenne and salt and pepper to taste.
- Form 1 Tbsp. filling into a small ball. Place ball on top of mushroom cavity and press down gently to form rounded dome. Repeat to fill all mushrooms. Sprinkle mushrooms with Parmesan and bake for 15-20 minutes. Serve immediately.
Lindsey Durant wrote at December 19, 2010 - 07:51 PM:
Check out the Chic Chef Blog
I hope you find my recipe to be easy, fun and delicious! For more easy, healthy vegetarian recipes, please visit my cooking blog: http://lindsey-chicchef.blogspot.com/
