Stuffed Mushrooms #2 recipe
information
An excellent side dish, these mushrooms can also be served as an appetizer.
ingredients
45 to 50 medium mushrooms, stems removed and reserved
2 spring onions, finely chopped
2 shallots, finely chopped
140 g (5 oz) fresh spinach, finely chopped
15 g (2 tbsp) chopped parsley
50 g (2 oz) butter or margarine
30 g (2 tbsp) flour
50 ml (2 fl oz) white wine
45 ml (3 tbsp) olive oil
2 spring onions, finely chopped
2 shallots, finely chopped
140 g (5 oz) fresh spinach, finely chopped
15 g (2 tbsp) chopped parsley
50 g (2 oz) butter or margarine
30 g (2 tbsp) flour
50 ml (2 fl oz) white wine
45 ml (3 tbsp) olive oil
method
1. Preheat the oven to 175°C (350°F) Gas 4.
2. Finely chop the mushroom stems.
3. In a small saucepan, combine the spring onions, shallots, spinach, parsley, butter or margarine, flour, white wine and olive oil.
4. Mix thoroughly and cook over a low heat until the fat melts. Cover and simmer for 2 minutes.
5. Add the mushroom stems. Mix thoroughly and cover. Simmer the filling over a low heat for a further 5 minutes.
6. Put approximately 1 tsp of the filling in each mushroom cap.
7. Arrange the filled caps on greased baking sheets and bake for 15 minutes. Serve hot.
2. Finely chop the mushroom stems.
3. In a small saucepan, combine the spring onions, shallots, spinach, parsley, butter or margarine, flour, white wine and olive oil.
4. Mix thoroughly and cook over a low heat until the fat melts. Cover and simmer for 2 minutes.
5. Add the mushroom stems. Mix thoroughly and cover. Simmer the filling over a low heat for a further 5 minutes.
6. Put approximately 1 tsp of the filling in each mushroom cap.
7. Arrange the filled caps on greased baking sheets and bake for 15 minutes. Serve hot.
serving amount
serves 6 - 8
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