Spinach Stuffed Mushrooms
|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)|
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.