CREAMY SPïNACH STUFFED MUSHROOMS

These creamy, garlïcky, spïnach stuffed mushrooms are full of rïch, meaty flavour, fresh green, creamy spïnach goodness, and smothered ïn golden, bubblïng parmesan cheese – they make a great summer appetïzer or lïght lunch!

Fïrst thïngs fïrst, what the heck are you supposed to call these mushrooms?

Portobello? Portabella? Baby Bellas? Brown Cremïnï? Large Chestnut? Yeesh!

My local supermarket even manages to call them both portobello and portabella ïn the same packagïng ← ï’m so confused…

Around here, ï’ve seen them sold as eïther mïnï portobello (just to confuse even more, thïs seems to cover anythïng from small to medïum?!?) or as gïant, sïze-of-your-palm beautïes.

The bottom lïne? Whatever you prefer to call them and whatever sïze you can fïnd them, they taste delïcïous!

CREAMY SPïNACH STUFFED MUSHROOMS

Portobello mushrooms stuffed wïth creamy garlïc spïnach, then topped wïth grated parmesan - the perfect summer lunch!

ïNGREDïENTS

10 medïum / 5 large portobello mushrooms (approx 350-400g)*
3 tablespoons butter, dïvïded
2 teaspoons garlïc puree (or crushed garlïc)
200g baby spïnach leaves
3-4 tablespoons sour cream (or could use softened cream cheese)
4-5 tablespoons parmesan cheese, freshly grated

ïNSTRUCTïONS

1. Remove the stems from the mushrooms (ï just gently slïde a knïfe around the base of the stem and ït usually pops off quïte easïly) and wïpe any dïrt off wïth a paper towel.
2. Melt one tablespoon of the butter, and brush over the mushrooms, ïnsïde and out. Set asïde.
3. Fïnely chop the mushrooms stems. ïn a large pan or skïllet, heat the remaïnïng butter, add the chopped mushroom stems and cook for 2-3 mïnutes. Add the garlïc puree, stïr and cook for another couple of mïnutes.
4. Add the spïnach to the pan (ït looks a huge amount, but wïll wïlt down really quïckly, just add ït a handful at a tïme!) Stïr to coat the spïnach ïn the garlïcky butter.
5. Once the spïnach ïs wïlted and reduced ïn sïze, remove from the heat, stïr ïn the sour cream and then set asïde.
6. Preheat your grïddle pan over a medïum/hïgh heat. Spoon the spïnach mïxture ïnto the centre of the mushrooms, sprïnkle wïth freshly grated parmesan and place them on the preheated grïddle. Allow to cook for 10-12 mïnutes - the mushrooms wïll be done when they are juïcy, fïrm but tender and a glossy, dark brown colour.
7. To make sure your cheese ïs extra golden brown and bubbly, place the pan under a hot grïll for the last two mïnutes of cookïng tïme.
8. Let them rest for a couple of mïnutes, then serve warm, wïth lots of crusty bread!

full recïpes see more >>>slïceofkïtchenlïfe.com

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