| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
| 12 |
lg |
Mushrooms; or 36 medium mushroo |
| 1 |
pk |
Frozen chopped spinach |
| 1 |
ts |
Lemon juice |
| 1 |
sm |
Onion; diced |
| 2 |
|
Cloves garlic; diced finely |
| 1/2 |
ts |
Nutmeg |
|
|
White pepper to taste |
| 1/4 |
c |
Romano cheese; grated + more for ga |
| 3 |
tb |
Butter |
INSTRUCTIONS
Thaw the spinach and drain it. Wring it between your hands over a colander
in the sink until no more liquid comes out of it. Melt the butter in a
frying pan over medium-low heat. Place the caps in the butter, stem side
up. Leave them there for 30 seconds. Roll the caps around in the butter\and
then arrange them on a baking sheet. Saute the mushroom stems and onion
until they are soft and the onions are transluscent. Add the garlic, pepper
and nutmeg. Stir around in the pan for another couple minutes. Add the
spinach and the lemon juice. Toss the mixture around the pan until there's
no more liquid there. (This takes about 3 minutes.) Remove the pan from the
heat and add the 1/4 c cheese. Stir to mix. Fill the caps with the spinach
mixture and sprikle some extra cheese on top of each one.
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