Dark Days Challenge: Spinach Stuffed Mushrooms

Dark Days Challenge: Spinach Stuffed Mushrooms

I tried to look up which week of the Dark Days Challenge we are on this week (15? 16?) and was tickled pink with how fast this winter has gone by. Yesterday was near 60°F and today I posted the 2012 garden plans on 20Food.net. I think we’ve turned the corner towards spring.

Even though I didn’t have fresh veggies for my local meal this week, I wanted a  SOLE meal that had just a hint of spring. Answer: a spinach stuffed mushroom, carefully baked with parmesan. Spinach and wild mushrooms are two of the best things we have to look forward to in the coming months. If you’re not already acquainted with Forest Mushrooms in St. Joseph, Minnesota this recipe is the perfect excuse to get together in your kitchen.  Mushrooms are a staple in our locavore toolbox and are invited to our table at least once a week. I love them raw in sandwiches or with dip, the kitchen partner is a fan of mushrooms in scrambled eggs or anything with tomato sauce. When stuffed and baked they make a classic local appetizer for any season. Or you can do what we did and skip the appetizer. Who needs that when you can eat the whole pan for dinner, right?

Spinach Stuffed Mushrooms 

Adapted from Kraft Recipes.com

Ingredients
1 C. stale bread (about 2 slices)
1 Tbsp. dried italian seasoning
1 C. hot water
2 pkgs. large mushrooms
2 Tbsp. butter
2 cloves garlic
1 C. frozen spinach, thawed and well-drained
1/2 C. mozzarella cheese, shredded
1/4 C. parmesan cheese, grated

1. Preheat oven to 400°F and prepare a shallow baking dish with non-stick spray. Gently tear apart stale bread into 1″ pieces. Toss in bowl with italian seasoning and add hot water. Set aside.
2. While bread is softening, thoroughly clean mushrooms and remove stems. Roughly chop stems and place in a medium sauté pan with butter and garlic. Cook 2-3 minutes or until just soft.
3. Add spinach, mushroom stems and cheeses to bread and toss to evenly mix. Stuff each mushroom cap with 1 tablespoon of spinach mixture and evenly space in baking dish.
4. Bake 20-25 minutes or until cheese is melted and mushrooms are tender. Serve warm.

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