These are a perfect appetizer with almost any meal. Easy to make, delicious to eat…what more could you ask for?
- 12 mushrooms (about 1 pound), stems removed and reserved
- Olive oil for brushing on mushroom caps
- 6 ounces sun-dried tomatoes, minced
- 2 medium shallots, finely chopped
- 1 clove garlic, finely minced
- 1 pound baby spinach, wilted
- salt and pepper
- freshly grated Parmesan for sprinkling the mushrooms
- Arrange mushrooms, stemmed sides up, in one layer in a shallow baking dish and brush with olive oil (or use the oil from the sun-dried tomatoes if you have it). Chop the stems finely and reserve.
- In a large skillet cook the shallot and the garlic in oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved chopped mushroom stems, the sun-dried tomatoes, the spinach, and salt and pepper to taste. Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick.
- Divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350 F. oven for 15 to 22 minutes, or until the filling is heated through and the caps are dark and starting to shrivel.
Based loosely on a Gourmet Magazine recipe from April, 1992.