[Fork-and-knife Mushrooms]
Source: Web/Bill
Ingredients
- 9 bite-size broccoli florets, Small size
- 2 tablespoons olive oil divided
- 1 medium onion chopped
- 10 ounces spinach leaves washed
- Salt and pepper to taste
- 1 tablespoon heavy cream
- 1 ½ cups emmenthal cheese shredded
- 3 large portobello mushrooms
- crumbled goat cheese
- lemon
- might try some pine nuts
Directions
1. Blanch the broccoli florets in boiling salted water and shock them in ice water. |
2. Heat 1 tablespoon olive oil over medium heat in a skillet, and cook the onion until translucent, 5 minutes. |
3. Add the spinach, season with salt and pepper, and cook until spinach is wilted. Transfer to a plate to cool, and then squeeze any excess water from the spinach. |
4. In a food processor or with a knife, finely chop the spinach, and mix in the cream and 2/3 of the cheese. |
5. Remove the mushroom stems; scoop out some of the dark ribs in the center of the caps. Sprinkle with lemon juice. Add some goat cheese. |
6. Divide the spinach-cheese mixture into the mushroom caps. |
7. Arrange 3 broccoli florets into a bouquet in the center of the cap, planting the stem deep in the spinach filling. |
8. Mushrooms can be cooked now, or refrigerated for cooking later. |
9. Heat the broiler. Cook at medium heat for 10 to 15 minutes, or until cooked through. |
10. Sprinkle with remaining cheese, and broil until cheese is molten |
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Notes
These can be made up to one day in advance, and kept in the refrigerator before the final cooking step.
Categories
Vegetarian[ Back to top ]
