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.
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)
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
Instructions
Hi Suanne, We ended up doubling the filling because the portobellos were quite large. Rula made them at home and said that it really needs to be doubled too:)