Spinach Stuffed Mushrooms With Cheddar And Chervil
|Unsalted butter||2 Tablespoon|
|Onion||1 Small, chopped|
|Chopped cooked spinach/2 packages (10 ounces each) frozen chopped leaf spinach, thawed||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chervil||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Fresh lemon juice||1⁄2 Teaspoon|
|Grated mild cheddar cheese||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Mushroom caps||2 Pound (Medium To Large Sized)|
1. Preheat the oven to 500°. In a medium saucepan, melt the butter over moderate heat. Add the onion and cook over low heat until softened, about 10 minutes.
2. Add the spinach. Increase the heat to high and stir in the cream. Cook, stirring, until the cream is very thick, about
3 minutes. Remove the mixture from the heat and stir in 1/4 cup of the chervil, the salt, pepper, lemon juice and 1/3 cup of the grated Cheddar cheese. Set aside.
3. In a large skillet, heat the olive oil over high heat. Add the mushroom caps and 1 tablespoon of water. Cover and cook over high heat until the mushrooms are tender and glazed, about 4 minutes.
4. Using a slotted spoon, transfer the mushrooms to a baking sheet, hollow-side up. Divide the spinach mixture evenly among the mushroom caps, filling them generously. Top with the remaining grated Cheddar and bake until the mushrooms are heated through and the cheese is melted, about 5 minutes. Arrange the stuffed mushrooms on a serving dish. Sprinkle with the remaining chopped chervil and serve at once.