Well we haven't made any real noteworthy recipes at my house since the beignet/BBQ fiesta. . .brown rice and black beans with lots of veggies the following night (to detox) and tacos out at the local taqueria last night. . .my friend however mentioned having made this stuffed mushroom recipe for friends last weekend so I just had to post it. I will be trying it out very soon and she gave it a thumbs up. . .
Recipe Adapted from Lori Narlock, Author of Small Plates, Perfect Wines and the Wine Lovers Guide to the Wine Country
Ingredients:
12 large mushrooms (my friend suggests using two containers of small mushrooms instead so that they are bite size)
2 tbsp butter
1 large shallot, minced
6 oz baby spinach leaves, washed, dried and chopped
2 tbsp white wine
4 oz goat cheese
2 oz prosciutto, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
2 tbsp olive oil
1/2 c panko crumbs
2 tbsp grated parmesan cheese
Directions:
Preheat over to 375 degrees
Wash the mushrooms under cold water and remove stems. Set upside down of a flat surface.
Melt the butter in a skillet over medium-high heat. Add the shallot and cook until tender, 2 to 3 minutes. Add the spinach and cook until wilted, stirring to cook evenly, about 5 minutes. Add the wine and cook until all of the liquid is gone, about 2 minutes. Transfer to a bowl and stir in the goat cheese, prosciutto, salt and pepper. Wipe out the skillet and set aside.
Spoon equal amounts of the spinach mixture into the bottom of each mushroom.
Return the skillet to medium heat and add the olive oil and bread crumbs. Cook until golden brown, about 5 minutes, stirring frequently to cook evenly. Spoon equal amounts of the bread crumbs on top of the spinach filling in each mushroom. Place mushrooms on a baking sheet and sprinkle parmesan on top. Bake until mushrooms are tender and top is golden brown, about 15 minutes. Serve hot.
Enjoy!
