This time around, I wanted a dish with mushrooms. So why not stuff them. Mushrooms are known to provide savory flavors to any dish. Also, mushrooms are not a true vegetable, it does not have any leaves, root, or seeds and does not need any light to grow. They brim with protein, low in calories and have antibacterial substances to help the body. And besides what’s a dish without mushrooms?
Sun dried Tomatoes (5)
White mushrooms (10 or more)
Salt (1/4 tsp)
Butter (4 tbsp)
Garlic cloves (4)
Olive Oil (2 tbsp)
Chives (10 sprigs)
Basil (1/2 teaspoon)
Black Pepper (1/4 tsp)
Bread Crumbs (1/3 cup)
White Wine (1/4 tsp)
~Soak mushrooms in hot water for 20-30 minutes, then rinse.
~Place sun dried tomatoes & heavy cream in a food processor until chopped finely.
~Melt 4 tablespoons of butter in a medium size bowl, swirl the white mushrooms until all in coated.
~Remove each and turn downwards to remove excess butter.
~Hold a mushroom upside down in the palm of your hand, cupping the mushroom. Use your other had to gently wiggle & bend the stem until you hear it crack, the stem should be released from the mushroom. Set the stems aside for mushroom mixture.
~Place each mushroom on a foil-covered pan, empty side up.
~In a small skillet, over moderate heat drizzle olive oil, include chopped garlic cloves & shallots.
~Stir until shallots are softened.
~Add white wine.
~Next, include chives, chopped mushrooms stems and salt & pepper.
~Place frozen spinach in the same skillet & add salt & pepper.
~In a bowl stir together sundried tomatoes, spinach mushroom mixture, yolk and basil.
~Preheat over to 350°F
~Sprinkle mushrooms with salt.
~Using a teaspoon, stuff each mushrooms with mixture and place on baking sheet.
~Sprinkle mushrooms with Parmesan.
~Bake 10-15 minutes, sprinkle again and serve hot.