Lemon And Spinach Stuffed Mushrooms
From dariana 16 years ago
- 10 minutes to make
- Serves 24
The earthy taste of mushrooms with a lemony zest.
Ingredients
- FILLING: shopping list
- 1 cup frozen spinach, defrosted and squeezed dry shopping list
- 1/2 cup colby jack cheese -shredded shopping list
- 1/4 cup parmesan cheese - shredded shopping list
- 2 ounces cream cheese shopping list
- 2 tablespoons lemon olive oil or regular olive oil shopping list
- 1 clove garlic shopping list
- 2 tablespoons lemon juice shopping list
- 3 green onions - sliced shopping list
- salt and pepper to taste shopping list
- ========== shopping list
- MUSHROOMS: shopping list
- 24 large mushrooms - stems removed shopping list
- 1/4 cup olive oil shopping list
- 1 teaspoon lemon juice shopping list
- salt and pepper to taste shopping list
- ========== shopping list
- bread TOPPING: shopping list
- 1 cup fresh bread crumbs shopping list
- 1 tablespoon fresh parsley shopping list
- 2 cloves garlic shopping list
- 2 tablespoons olive oil shopping list
- ========== shopping list
How to make it
- Filling:
- Process all ingredients stuffing ingredients together in a food process until smooth.
- Store in a bowl or plastic baggy in the refrigerator until ready to stuff mushrooms.
- ==========
- Mushrooms:
- Preheat oven to 450°.
- Line a baking sheet with foil and set a wire rack on top of it.
- Toss mushrooms with oil, lemon juice, salt and pepper.
- Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes)
- Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes.
- Cool slightly then fill with filling.
- On top of filling sprinkle with bread crumb topping or pinenuts.
- Put back into the oven for approximatley 10 minutes or until the filling is hot and the topping golden brown.
- Cool 5 minutes.
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