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Spinach Stuffed Mushrooms

American.Kitchen's picture
  Butter 45 Milliliter (3 Tablespoons)
  Spinach 1 Pound, cooked, drained (500 Grams)
  Garlic 2 Clove (10 gm), smashed and chopped
  Flour 45 Milliliter (3 Tablespoons)
  Milk 375 Milliliter (1 1/2 Cups)
  Nutmeg 1 Milliliter (1/4 Teaspoon)
  Grated mozzarella cheese 300 Milliliter (1 1/4 Cups)
  Mushroom 2 Pound, cleaned (900 Grams)
  Melted butter 30 Milliliter (2 Tablespoons)
  Lemon juice 1⁄2
  Paprika 1 Dash
  Salt To Taste
  Pepper To Taste

Place 3 tbsp (45 ml) butter in large skillet and heat.
When melted, add spinach and garlic; cook 3 to 4 minutes over medium-high heat.
Mix in flour and continue cooking 2 to 3 minutes over low heat while mixing constantly.
Pour in milk and season with nutmeg, salt and pepper; mix well.
Add 1/2 cup (125 ml) cheese, mix and cook 2 to 3 minutes over medium heat.
Set mushroom caps on ovenproof serving platter; sprinkle with lemon juice, paprika and 2 tbsp (30 ml) melted butter.
Broil 5 minutes in oven.
Fill mushroom caps with spinach stuffing and top with remaining cheese.
Finish broiling about 5 minutes or until cheese starts to brown.

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