Saturday, April 30, 2016

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms are not just a great hot appetizer that can be made ahead.  The cream cheese in the stuffing creates a creamy light sauce when tossed with hot pasta, rice or other hot grain so you can toss leftovers, whole or halved, into your next meal.

Spinach Stuffed Mushrooms
Makes 14-18 

10 ounces portobello mushrooms, capped removed
1-2 teaspoons olive oil
8 ounces fresh spinach
2 ounces cream cheese
1/2 teaspoon dried dill (4 springs fresh dill)
salt & pepper

If serving right away preheat over to 350˚F.
  1. Place mushroom caps on a baking dish coated with oil.
  2. Steam well washed spinach until just wilted.  Drain very well, squeezing to expel water, and chop well.
  3. Mix together cream cheese, dill, salt and pepper.  Add warm spinach and combine.  Taste and adjust seasonings.
  4. Use a teaspoon to generously stuff mushroom caps, setting each one back in baking dish.  
  5. At this point you can cover and refrigerate mushrooms to bake and serve the next day.  
  6. To bake: preheat oven to 350˚F  .  Bake 12-15 minutes until cream cheese is heated and slightly melted.