Spinach and Kale Stuffed Mushrooms
When we think of spinach we often think of Popeye the sailor man. Mothers around the world have been trying to get their kids to eat their spinach for centuries. Unless you can incorporate the nutrient dense green leafy vegetable into other ingredients, then chances are you might not be so lucky in getting your loved ones to eat their greens.
This spinach and kale stuffed mushroom recipe is absolutely delicious. I made this recipe as an appetizer for a wine tasting party and it was a big hit.
RECIPE
INGREDIENTS
24 Baby Bella Mushrooms
1 package frozen spinach (Defrosted, and squeezed out in a clean towel)
1 bunch fresh baby kale (if you cannot find baby kale at your grocer, then use mature kale cut up and steamed). Steam the kale and let cool. Wring out any excess water in a towel the same way that you do with the frozen spinach.
1 medium onion, finely chopped
2 stalks celery finely chopped
4 cloves of garlic, minced
1/4 teaspoon nutmeg
1 lemon zested
1 cup of Panko breadcrumbs (Japanese style)
1 cup shredded Parmesan cheese
Salt and Pepper
Olive oil to drizzle
DIRECTIONS
Defrost frozen spinach and wring out with clean towel. Cook kale until it is wilted. After cooling, wring out the kale with clean towel. Add spinach and kale to bowl. Finely chop onion and celery and add to bowl. Chop and mince 4 cloves of garlic. Add remaining ingredients, salt and pepper to taste. Toss together, and add mixture to stuff the mushrooms. Drizzle with olive oil. Bake at 400 Degrees for about 25 minutes, or until slightly golden brown, cheese is melted and mushrooms are tender.
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