The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.
This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.
- 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)
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
|Preheat oven to 400F (375F for convection oven).
Remove stalks from mushrooms.
Chop up the stalks. Heat oil in skillet and add chopped mushroom stalks and garlic.
Cook for 2 minutes or until soft and golden.
|In another skillet, cook spinach with some oil in a covered pan until wilted.
If using frozen spinach, cook until defrosted and then drain thoroughly using sieve or squeezed excess liquid with your hands when cold enough to handle.
|Stir spinach, hazelnuts and sour cream to mushroom stalks.
Season with salt and pepper to taste and nutmeg.
|Combine Parmesan cheese with bread crumbs.
|Place the mushroom caps stalk side up in an oiled baking tray.
Spoon stuffing mixture onto mushrooms, divided equally.
Scatter the breadcrumb and cheese mixture over the mushrooms and bake for 12 to 15 minutes or until cooked through and browned on top.