Recipe for Spinach-Stuffed Mushrooms
This is what I made on Sunday. They were pretty tasty, though I just realized I forgot the nutmeg. Instead of butter I used Smart Balance Light Spread because it’s better for you but also because I’m lactose intolerant and butter PLUS cheese is way too much dairy for little ol’ me. Lastly, I minced the onion instead of thinly slicing it and for the “tasty cheese” I used cheddar.
Spinach-stuffed Mushrooms
12 brown mushrooms about 8-10cm in diameter
1 bag spinach (about 400g)
1 large red onion
1 tablespoon butter
nutmeg, salt and freshly milled pepper
grated tasty cheese
Rinse the spinach and shake off the excess water. Remove the stalks and finely shred the leaves. Halve the onion and cut into very fine slices.
Melt the better in a shallow pan and sauté the onion and spinach for five minutes.
Sprinkle with freshly grated nutmeg and salt and pepper to taste.
Spoon the spinach mixture into the mushroom cavities and top with the grated cheese.
Place the filled mushrooms in an oiled baking dish and bake at 400F for 15 minutes.
Makes 4-6 servings.
I found the recipe here while looking up New Zealand food for our Flight of the Conchords Watching Party.





