Creamy Spinach Stuffed Mushrooms

• Produce

  • 200 g Baby spinach, leaves
  • 2 tsp Garlic puree

• Dairy

  • 3 tbsp Butter
  • 4 tbsp Parmesan cheese
  • 3 tbsp Sour cream

• Other

  • 10 Medium / 5 large portobello mushrooms (approx 350-400g*

Found on sliceofkitchenlife.com

Description

Ingredients

• 10 medium / 5 large portobello mushrooms (approx 350-400g)*
• 3 tablespoons butter, divided
• 2 teaspoons garlic puree (or crushed garlic)
• 200g baby spinach leaves
• 3-4 tablespoons sour cream (or could use softened cream cheese)
• 4-5 tablespoons parmesan cheese, freshly grated

Directions

• Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
• Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
• Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
• Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter.
• Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
• Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
• To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
• Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!