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meatless monday: stuffed mushroom caps

December 13, 2010

I’ve had an aversion to these since I was younger, mostly due to the fact that a version of these were often passed around the holidays courtesy of my aunt and they were pretty gross.  I can’t say whether or not that was because they tasted badly or because I was being a difficult kid.  Who knows.  Either way, I couldn’t really find a recipe that didn’t involve meat for this recipe, so at 12:30 a.m. I just did what I could with what I had and the result was surprisingly good.  They aren’t going to be the talk of the town, but they are going to magically disappear before dinner.

stuffed mushroom caps

ingredients

  • 1/2 pound mushroom caps
  • 2 cups fresh spinach
  • 2 cloves garlic minced
  • 1 cup fresh breadcrumbs
  • 1 1/2 cups coarsely grated gruyere
  • red pepper flakes
  • salt
  • 1/2 stick butter
  • 2 tbsp olive oil

directions

  1. Clean and dry mushrooms
  2. Using a small paring knife, carefully remove stems and scoop out most of inside of mushrooms
  3. Separate mushroom tops from insides, put tops aside.
  4. Finely chop inside of mushrooms
  5. Over medium heat, heat olive oil and add mushrooms, garlic, salt and red pepper flakes.
  6. Cook for about 5 minutes and then add spinach leaves long enough to wilt.
  7. Remove from heat.
  8. Melt butter in a pan and then add breadcrumbs and toast until golden brown.  When almost done add 1/2 cup of gruyere.  I recommend using a non-stick pan if you have it for this one as the cheese will become quite sticky.
  9. Remove from heat.
  10. Stuff the mushrooms with spinach mixture, top with gruyere and then breadcrumbs.
  11. These can be assembled the day before and refrigerated.
  12. Before serving, bake in oven at 350 degrees F for about 20-25 minutes.
  13. Serve immediately.
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