How about a little Face to Face doing a cover of Popeye! Eats your spinach! -jen
CREAMY SPINACH STUFFED MUSHROOMS
Time: 20 prep, 20 baking
Difficulty: Easier than Pie!
- 12-15 large white mushrooms, cleaned
- 4 tablespoons butter, divided
- 1 large shallot, finely diced
- 1 teaspoon minced garlic
- 2 tablespoons flour
- 1 cup milk
- 1.5 cups shredded Fontina cheese
- 1.5 cups frozen spinach, thawed (squeeze all the juice out! Do it!)
- 2-3 tablespoons fresh, chopped basil (love having the AeroGarden!)
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup Panko breadcrumbs
- non-stick cooking spray
Using your hands, gently tug the mushroom stems away from the caps, careful not to break the caps, and dice the stems finely. Melt 2 tablespoons of the butter over a medium-high heat and saute the mushroom stems, diced shallots and garlic until tender, about 5 minutes. Stir in the flour and cook, stirring occasionally, for another 3 minutes. Quickly pour in the milk and whisk to remove all lumps. Continue whisking until sauce becomes thick, another 3-5 minutes. Add the cayenne pepper and salt and pepper to taste (I think I used about a teaspoon of salt and probably 1/2 a teaspoon of black pepper.)
Once the sauce has thickened, remove from heat and add about 1/2 of the shredded Fontina, stirring until the cheese is entirely melted. Stir in the spinach and the basil until entirely incorporated, then add the remainder of the cheese and set aside.
In a small bowl, melt the remaining 2 tablespoons of butter in the microwave. Add the Panko to the melted butter and toss until entirely coated.
Spoon the spinach mixture into the mushroom caps. Since the mixture is creamy, you don't want to go too far over the top of the cap or it will just ooze and melt when you bake it. Top each mushroom with a generous portion of bread crumbs, gently pushing the crumbs into the spinach mixture. Place mushrooms on the prepared baking sheet and bake at 400 degrees F for 15-20 minutes, until breadcrumbs are golden brown.