Spinach Stuffed Mushrooms Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Spinach | 1 Pound, cooked, drained | |
| Garlic | 2 Clove (5gm), smashed | |
| Flour | 3 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Nutmeg | 1/4 Teaspoon | |
| Mozzarella cheese | 1 1/4 Cup (16 tbs), grated | |
| Mushroom | 2 Pound, cleaned | |
| Melted butter | 2 Tablespoon | |
| Juice 1/2 lemon | ||
| Dash paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
