Spinach Stuffed Mushrooms
|Fresh mushrooms||12 Large|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 Medium, finely chopped|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Spinach||1⁄2 Cup (8 tbs), cooked, squeezed dry and chopped|
Wash mushrooms and remove stems.
Chop stems finely.
Melt butter in frying pan and saute garlic and onion until transparent.
Add mushroom stems and cook one minute.
Add spinach and cook until moisture has almost completely disappeared.
Remove from heat; add bread crumbs, and seasonings, and mix well.
Fill mushroom caps, rounding mixture and pressing it down so that it holds its shape.
Note: Ground veal or pork (1/4 pound) can be substituted for spinach for a change of taste.