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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1 lb medium white mushrooms (about 24), wiped clean
5 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 slices white sandwich bread
4 scallions (white and green parts), thinly sliced
1/4 cup dry sherry
6 oz. fresh baby spinach, roughly chopped
1/4 cup heavy cream
1/3 cup plus 1 tbsp freshly grated Parmigiano Reggiano
1/2 lemon
Set an oven rack 6 inches from the top element and heat the broiler to high. 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 tbsp of the oil, and sprinkle with 1/2 tsp salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy saute pan, heat 2 tbsp of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean.
Return the pan to high heat, add the remaining 1-1/2 tbsp oil and the scallions, and saute until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.
Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 tbsp Parmigiano.
Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.
Make Ahead: 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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SPINACH & PARMESAN STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1 lb medium white mushrooms (about 24), wiped clean
5 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 slices white sandwich bread
4 scallions (white and green parts), thinly sliced
1/4 cup dry sherry
6 oz. fresh baby spinach, roughly chopped
1/4 cup heavy cream
1/3 cup plus 1 tbsp freshly grated Parmigiano Reggiano
1/2 lemon
Set an oven rack 6 inches from the top element and heat the broiler to high. 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 tbsp of the oil, and sprinkle with 1/2 tsp salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy saute pan, heat 2 tbsp of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean.
Return the pan to high heat, add the remaining 1-1/2 tbsp oil and the scallions, and saute until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.
Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 tbsp Parmigiano.
Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.
Make Ahead: 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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