What is magic about these is that they seem to vanish as soon as you put them down in front of guests. I barely had a chance to photograph these ones. This is easily one of the quickest and easiest appetizers I have ever made. Even the anti-spinach types gobble them up.
A hint about serving appetizers... if you are serving a meal afterwards, aim for 3 - 5 pieces per guest. If you are not serving a meal, aim for 5 - 9 per guest. Of course, you will want to keep in mind the crowd you are serving and what their appetites are like but its been my experience that these numbers are pretty good when planning how much to make.
STUFFED MUSHROOMS WITH SPINACH
Makes 3 - 4 dozen.
Ingredients:
1 - 120 pkg of Stove Top stuffing (knock-off brands work too)
30-40 fresh mushrooms about 1 1/2 inches in diameter
1 tsp. extra virgin olive oil
1 clove garlic, minced
2 c. fresh spinach, chopped (you can also use 1 - 300 g pkg of the frozen stuff but thaw and drain it first)
3/4 c. mozzarella cheese, shredded
3/4 c. Parmesan cheese, grated
Method:
-preheat oven to 400
-mix the stuffing as per the manufacturer's directions and set aside, covered
-mix the chopped spinach into the stuffing; this will wilt the spinach
-clean mushrooms by brushing off all dirt and grit; if you must wash the mushrooms ensure they are dry before stuffing them
-remove stems from mushrooms, dice them, and set aside
-heat olive oil in a skillet
-add garlic and mushroom stems and cook until tender
-add garlic, mushrooms, and cheeses to the stuffing and mix well
-using a teaspoon, spoon the stuffing mixture into the caps, filling them entirely
-place in a shallow baking pan or on a foil lined cookie sheet
-bake for 20 minutes or until the mushrooms are tender
Nutritional information will be posted at a later date. It's 11.00 and I jogged today. Ya, I'm calling in dead tomorrow ;)
