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    You are in: Home / Recipes / Spinach & Parmesan Stuffed Mushrooms Recipe
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    Spinach & Parmesan Stuffed Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    15 mins

    23 mins

    Kerfuffle-Upon-Wincle's Note:

    From FineCooking.com issue 63. http://bit.ly/1bouFcx Serves six as an appetizer. Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set an oven rack 6 inches from the top element and heat the broiler to high.
    2. 2
      Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 teaspoons salt and a few grinds of pepper.
    3. 3
      Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
    4. 4
      Pulse the bread in a food processor until it forms uniform crumbs.
    5. 5
      In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat.
    6. 6
      Add the breadcrumbs and 1/4 teaspoons salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes.
    7. 7
      Transfer to a plate and wipe the pan clean.
    8. 8
      Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes.
    9. 9
      Add the mushroom stems and 1/2 teaspoons salt. Cook, stirring, until the stems soften and brown, about 3 minutes.
    10. 10
      Add the sherry and cook until almost evaporated, 30 to 60 seconds.
    11. 11
      Add the spinach and stir until it wilts, about 1 minute.
    12. 12
      Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes.
    13. 13
      Taste for salt and pepper; let cool.
    14. 14
      Discard any liquid that may have accumulated in the mushroom caps. (Blot with paper towel).
    15. 15
      Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.
    16. 16
      Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes.
    17. 17
      Squeeze the lemon half over the caps.
    18. 18
      Serve immediately.
    19. 19
      Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

    Ratings & Reviews:

    • on May 05, 2014

      55

      I halved the recipe, using almond milk instead of cream and really enjoyed this! Made for PAC spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spinach & Parmesan Stuffed Mushrooms

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 221.3
     
    Calories from Fat 152
    68%
    Total Fat 16.9 g
    26%
    Saturated Fat 4.7 g
    23%
    Cholesterol 16.7 mg
    5%
    Sodium 656.0 mg
    27%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.6 g
    10%
    Protein 6.2 g
    12%

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