Someone once told me they don’t like mushrooms because they
“grow in the dirt”. Doesn’t everything? As a kid, I had a positive introduction
to mushrooms, in Super Mario Bros. Without super mushrooms, I couldn’t have
saved the princess; I would have remained un-super and been taken out by the
first Koopa Troopa I bumped into. Mario
was such a fun guy.
As it turns out,
mushrooms are more than just super – they are delicious and nutritious. I like
almost every mushroom I’ve tried (and the ones I didn’t like probably should
have been cooked!). Grilled portabellas are my favorite, and I add baby bellas
(crimini) to all my salads as well as many soups, sauces, and stews.
There are many yummy types of mushrooms. The white and brown
button mushrooms (the kind that are easy to find in the supermarket) are good sources
of potassium and selenium. We need to
get both from the foods we eat, and I’m happy to have more reasons to eat
mushrooms. It doesn’t hurt that they are pretty inexpensive, either!
My
fiancé makes delicious stuffed mushrooms that we bring to parties with family
and friends. I can’t divulge her secret recipe, but here’s an easy one to try.
If you like some heat, try replacing all or some of the garlic with jalapeno!
- 8 oz package of button mushrooms
- 3 large cloves of garlic minced
- 4 cups of baby spinach leaves chopped
- 2 tbsp (10g) parmesan, shredded
- Kosher Salt & Pepper
- Olive Oil cooking spray
Pre-heat the oven to 400 degrees
Clean the mushrooms and remove stems. Mince the stems and
set aside as they will be part of your stuffing.
Mince the garlic.
Heat a small non-stick skillet over medium heat, spray with
cooking spray. Add the minced garlic and mushroom stems. Sprinkle with a bit of
salt and pepper. While cooking, chop the spinach into small pieces and remove
stems.
Add the spinach to the skillet a little at a time and cook
down sprinkling a bit more salt and pepper.
Remove filling from heat. Line a cookie sheet with aluminum
foil and spray with cooking spray. Stuff the mushrooms with the spinach
mixture. Really jam it in there you just have more then enough.
Top with parmesan cheese and bake for about 20 minutes!
Picture and recipe
from GreenLiteBites.com
http://greenlitebites.com/2008/10/10/simply-spinach-stuffed-mushrooms/
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