Recipes
Super Stuffed Mushrooms
An Original Recipe by Kitchen Kimberley
- 1 lb. fresh J-M Farms Whole Mushrooms
- 2 T olive oil
- 3 med. shallots, diced
- 2 cloves garlic, minced
- ½ C pine nuts
- 2 C fresh spinach, coarsely chopped
- ½ C Gorgonzola cheese, crumbled
- Dash of nutmeg
- Salt and freshly ground pepper to taste
Instructions
Preheat oven to 375 degrees. Clean mushrooms with a damp paper towel; remove mushroom stems, discard, or save for other use. In a skillet, heat olive oil over medium heat. Add diced shallots, and cook until tender, about 4 minutes, stirring frequently. Add garlic, pine nuts and spinach; stir and cook one minute; season with nutmeg, salt and pepper. Remove from heat and allow mixture to cool slightly. Stir in cheese; spoon mixture into mushroom caps. Place on a foil lined baking sheet (for easy clean up!) then drizzle stuffed mushrooms very lightly with olive oil. Bake 10 to 12 minutes. Enjoy!
Tip: Not a fan of Gorgonzola cheese? Try this recipe using another cheese, such as shredded swiss, cheddar or parmesan.
Filed Under
- Appetizers, Dips and Snacks