Tuesday, June 3, 2014

Spinach Stuffed Mushrooms



Spinach Stuffed Mushrooms.

I have been making these for years. I guess you can say this is my signature dish.

I like to bake these in a throwaway container and then transfer to another container after I cook them due to the mess the mushrooms make to the pan after cooking.

2 boxes of large button mushrooms
¼ chopped onion
1 tablespoon mince garlic
1 package of cream cheese (prefer 1/3 less fat)
4 handful of fresh spinach (do not use frozen, very important)
Small bag of grated Parmesan cheese
1 cup crumbled feta cheese
2 pieces of bacon, fully cooked, then crumbled
Olive oil for drizzling
1/2 teaspoon salt
1/2 teaspoon black pepper

Take the stems out of the mushrooms. Wash stems and caps.  Put caps in a baking dish (or throwaway one).

     
Drizzle olive oil in a hot skillet. Crush the stems with your fingers and put in the skillet. Add onions, garlic, salt and pepper, and cook until all is lightly brown stirring a few times. Remove from heat.

In a mixing bowl add the mushroom mixture with 1/2 of a small tub of cream cheese. (I like to add the cream cheese on top of the hot mushroom mixture because it stirs better due to the heat) Then add a handful of Parmesan cheese, ½ cup of feta cheese, spinach and bacon. Mix all together and gently stuff the caps.

Top the mushrooms with feta cheese and Parmesan cheese. Bake 400 until brown.

Bonus: If you have any spinach mixture left, save for chicken. Bake chicken with seasoned salt and olive oil.When chicken is done, add spinach mixture on top. Then bake another 5 minutes. Incredible flavor!!!

Please link back to this recipe if you want to use on your blog, etc. Thank you. The cookbook will be out soon.
© Melody Lynn