Spinach and Hazelnut Stuffed Mushroom

The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.

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This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.

Ingredients

  • 4 large flat portobello mushrooms (you may substitute with baby portobello mushrooms if price is a concern)
  • a bunch of fresh spinach, chopped, rinsed and dried (or 1 package frozen chopped spinach)
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped hazelnuts (or walnuts)
  • 2 tablespoon sour cream
  • 1/4 teaspoon nutmeg
  • salt and ground black pepper to taste
  • 1 tablespoon bread crumb
  • 2 tablespoons grated parmesan (or cheddar)

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Source: this recipe is adapted from Waitrose  Recipe Cards

P/S: Michelle confirmed that the amount of  ingredients for the filings for this recipe has to be doubled

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