Creamy Spinach Stuffed Mushrooms

creamy-spinach-stuffed-mushrooms-web

INGREDIENTS:

  • 10 medium / 5 large portobello mushrooms
  • 3 tablespoons butter, divided
  • 2 teaspoons garlic puree (or crushed garlic)
  • 1 cup baby spinach leaves
  • Johnny’s Parmesan Garlic
  • 3-4 tablespoons sour cream (or could use softened cream cheese)
  • 4-5 tablespoons parmesan cheese, freshly grated

Directions:

  1. Remove the stems from the mushrooms (Gently slide a knife around the base of the stem and comes off quite easily) and wipe any dirt off.
  2. Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
  3. Finely chop the mushrooms stems.
  4. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes.
  5. Add the garlic puree, stir and cook for another couple of minutes.
  6. Add the spinach to the pan. Stir to coat the spinach in the garlicky butter.
  7. Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
  8. Preheat your griddle pan over a medium/high heat.
  9. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and Johnny’s Parmesan Garlic and place them on the preheated griddle.
  10. Allow to cook for 10-12 minutes – the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown color.
  11. To make the cheese an extra golden brown, place the pan under a hot grill for the last two minutes of cooking time.
  12. Let them rest for 2-3 minutes, then serve warm.

Prep Time15 min

Cook Time20 min

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