SPINACH STUFFED MUSHROOMS
4 portobello mushrooms
1 tablespoon olive oil
1 cup milk
1 cup grated Gruyere cheese, plus extra for garnish
¼ cup cream cheese
2 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
¼ teaspoon nutmeg
⅛ teaspoon cayenne
2 lb frozen spinach
¼ cup panko bread crumbs
Preheat oven to 400ºF/200˚C.
Remove the stems from the portobellos and slice off the woody tip. Mince stems finely.
In a large sauce pan, heat the olive oil. When hot, add the minced mushrooms stems and saute for 3-4 minutes until browned.
Add milk, Gruyere and cream cheese. Whisk until well combined and smooth. Add salt, pepper, garlic powder, nutmeg and cayenne, stirring well.
Add frozen spinach, toss to combine and then cover with a lid to allow spinach to defrost into the sauce. Cook for 10-15 minutes, stirring every couple minutes, until spinach has defrosted and cooked down and the sauce has fully reduced into the spinach.
Remove mixture from heat.
Using a spoon, scrape the gills out of the mushrooms to create more of a vessel then evenly fill the mushrooms with spinach filling. Save extra filling with Glad® Press’n Seal®.
Toast panko in a dry skillet for 1 minute, just until the crumbs turn golden brown. Sprinkle mushrooms evenly with panko and an extra sprinkle of Gruyere.
Bake mushrooms for 10 minutes. Let cool for 5 minutes before serving.
SPINACH MUSHROOM SOUFFLE
⅓ cup panko breadcrumbs
2 egg yolks, reserve the whites
½ cup leftover cheesy spinach mushroom filling
1 teaspoon salt
4 egg whites (2 come from reserved whites)
Preheat oven to 375ºF.
Spray 4 ramekins with cooking spray. Divide panko into the ramekins and then tilt ramekins so the crumbs evenly coat the sides. Dump out excess crumbs.
Whisk egg yolks, then fold in leftover spinach mushroom filling and salt.
Using a hand mixer, whisk the egg whites on high until soft peaks form.
Fold whipped whites into the spinach mixture, carefully combining.
Divide into ramekins and bake for 20 minutes (be careful not to open oven door while baking).
Serve and enjoy!