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Ingredients
- 18 lg. unblemished mushrooms, wiped clean
- 1/4 c. dry white wine
- 1/4 c. minced shallots
- 1 teaspoon fresh thyme or possibly 1/4 teaspoon dry thyme leaves
- 1 T fresh lime or possibly lemon juice
- 1 T unsalted butter
- 1/4 teaspoon salt
- 1 T virgin extra virgin olive oil
- 2 garlic cloves, finely minced
- 1/2 pound spinach, stems removed, the leaves washed, liquid removed, squeezed dry & coarsely minced
- Freshly grnd black pepper
- 3 ounce mild goat cheese
Directions
- Carefully pull out the mushroom stems and chop them finely, either by hand or possibly in a blender or possibly food processor. Set the mushroom caps aside.Preheat the oven to 350 degrees. In a large frying pan, heat the wine, 1/4 cup of water, 2 tbsp of the shallots and the thyme over medium heat. Bring the liquid to a boil and cook the mix for about three min. Add in the mushroom caps, bottoms facing up, and sprinkle them with the lime or possibly lemon juice. Cover and cook till the mushrooms have shrunk by a third - six to eight min. Remove the pan from the heat. Take the caps out of the pan one at a time, tilting them to let any juices run back into the frying pan. Put them on a baking sheet, bottoms down, to drain them further.
- Return the frying pan to the burner and reheat the contents over medium heat. Add in the minced mushroom stems, butter and 1/8 tsp of the salt; cook, stirring frequently, till all the liquid is absorbed, six to eight min. Transfer the minced stems to a bowl.
- Wash the frying pan and return it to the burner. Add in the oil and heat it over high heat. When the oil is hot, stir in the remaining 2 tbsp of shallots and the garlic. Immediately place the spinach on top and sprinkle with the remaining 1/8 tsp of salt. Cook, stirring constantly, till all of the liquid has evaporated, about four min. Transfer the spinach mix to the bowl containing the minced mushrooms stems and sprinkle with pepper. Stir to put together. Break the goat cheese into small pcs directly into the bowl, then carefully mix in.
- With a tsp, pile the spinach and cheese mix into the mushroom caps. Place them in a baking dish and bake till they are browned on top and heated through, about 20 min. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 363g | |
| Calories 423 | |
| Calories from Fat 237 | 56% |
| Total Fat 26.98g | 34% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1032mg | 43% |
| Potassium 1139mg | 33% |
| Total Carbs 16.5g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.03g | 1% |
| Protein 21.77g | 35% |
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