STUFFED MUSHROOMS

by Dr. Scott Andersen in ,


Last week, while in Miami for business, I ate a stuffed mushroom at a restaurant for my lunch.  It had mushrooms, spinach, garlic and onion. It was soooo good.

So today, I decided that since have a limited diet during the #21Days of Prayer and Fasting at Turning Point Church, that I would try to make them myself.

I made two batches.  One with Parmesan and mozzarella and one with no cheese for me. Other than the cheese, the recipes are identical.

Even without the cheese, they were fantastic.  I look forward to having the ones with cheese next week!

Here is the recipe:

INGREDIENTS
16oz of fresh whole mushrooms
1 good onion slice
1 bag of spinach
4 cloves of garlic
Parmesan cheese
2 oz. of mozzarella cheese
Salt/Pepper
Olive oil

  • Heat oven to 350
  • Carefully pull/twist/cut the mushrooms stems out of the mushroom leaving the button in tact.
  • Finely chop the mushroom stems
  • Finely chop a good slice of onion
  • Heat olive oil on med high
  • Use garlic press and press in garlic
  • Add chopped mushrooms and onions
  • Season to taste
  • Saute a few minutes and then add the bag of spinach. Cover.
  • When spinach has fully wilted remove from heat and pour pan contents into mixing bowl.
  • Add Parmesan (if you are eating cheese) to your content and stir
  • Place contents on chopping block and finely chop the entire mixure.
  • Carefully spoon into each mushroom cap
  • Place in over for about 15 minutes (check occassionally)
  • Top with mozzarella to your content (again, if you are eating cheese)
  • Cook for another 7-10 minutes until cheese has started to turn gold and/or get a wee bit crusty