Spinach Stuffed Mushrooms

Use these as a side or appetizer, or use Portobello mushrooms in lieu of the button mushrooms for a first course or main. This recipe calls for scallions because they are in the box this week, but if you don’t have them to hand, use white or yellow onions, or even shallots. These can be assembled ahead of time, with the exception of the bread crumb topping which should be added only at the last moment or it will be soggy. When choosing mushrooms, look for those that are still fairly closed and the gills have not darkened yet. Dark gills on button mushrooms are a sign of age, and they are bitter when cooked. If you have your heart set on this dish and the mushrooms all have dark gills, scrape out the gills with a spoon before beginning.

INGREDIENTS:

16 button type mushrooms, 1½ to 2-inches across, stems removed and minced

1 cup Two White Vinegars Vinaigrette (see recipe), or as needed

1 bunch spinach, stemmed, cleaned, and dried, and chopped medium

¼ cup dry white wine

1/3^rd cup scallion whites, cleaned and chopped finely, greens sliced finely, both reserved separately

1-2 cloves garlic, minced

½ teaspoon fresh thyme, minced

Salt and pepper to taste

½-cup fresh bread crumbs

¼-cup loosely packed parsley, finely chopped

Optional- scant loose ½-cup finely grated Gruyere cheese, or romano-parmesan cheeses mixed

Lightly flavored olive oil as needed

METHOD:

Put some dressing in a non-reactive bowl and add some dressing. Toss to coat mushrooms. Add dressing as needed to moisten, not soak, mushrooms. Allow to stand 10 minutes, tossing occasionally. If mushrooms seem dry, add more dressing. Add enough so mushrooms glisten and appear damp. If mushrooms start giving off liquid, do not add anymore dressing.

Heat oven to 400°F. Place a shelf in the middle or upper-third of the oven.

Heat a 10-inch sauté pan over medium heat. When hot, film pan with oil, and then add the mushroom stems. Season with salt and pepper and add the thyme. Cook until they start to wilt and then add the wine and toss to coat. Cook, stirring often, until tender. Add the scallion whites (or onions or shallots if that is what you are using) and sauté until tender. Make a well in the center of the pan and add a few drops of oil. Add the garlic and gently cook until tender and fragrant. Stir to mix into the rest of the ingredients.

Add the spinach and toss to combine with the rest of the ingredients. Cook gently until the spinach wilts, but does not turn really limp. Remove from the heat and transfer to a non-reactive bowl. Allow to cool a little.

In a separate bowl, combine bread crumbs, a loose ¼-cup scallion greens, and parsley. Toss to combine. Season with salt and pepper. Lightly oil the bread crumb mixture with a sprayer or drizzle a little oil in. Toss to combine and coat the ingredients. Do not use a lot of oil-just enough to moisten and darken the bread crumbs. If using, add the cheese and toss lightly to combine.

Drain the mushrooms in a colander until most of the liquid is off the mushrooms. Place on a foil lined sheet pan, and use fingers or a spoon to load the mushrooms with the spinach, lightly packing it in and mounding it. Once the mushrooms are packed, top with the bread crumb mixture.

Place the sheet pan in the oven and bake until the mushrooms are tender and the tops are golden, around 10-15 minutes. Remove from the oven and serve hot or at room temperature.

Serves: 4

Source: Chef Andrew E Cohen