Eating Local: Stuffed Mushrooms

20120924-113115.jpg Last week in picked up mushrooms, bread, tomatoes & spinach from my CSA. Instantly I thought, stuffed mushrooms. Though some were on the small side, they were the perfect size for my 4 year old. Here's how I did it:


Ingredients: - 8-10 button mushrooms, stems removed - 2 cups of spinach, washed & dried - 1 clove of garlic, smashed & chopped - 2 shallots, diced - 1 small tomato, or a few cherry tomatoes, seeded & diced - 1/2 cup of extra toasty breadcrumbs (homemade) - 1/2 tsp dried thyme - 1/2 tsp dried rosemary - salt & pepper - 4 tbsp butter


Method: - Preheat the oven to 425 - Remove stems from mushrooms. Keep the cap whole, but dice up the stems. Also, prep the breadcrumbs (toast in the oven then pulverize in the food processor), garlic, shallots, tomatoes & spinach. - in a large sauté pan, melt 2 tbsp of butter and add the mushroom caps top down. Sauté for 5-7 mins on med/high, then flip, salt and sauté for 3-5 mins more. - Remove the mushrooms and add 1 tbsp more butter to the pan. Add the chopped mushroom stems, shallots, garlic, thyme & rosemary. Sauté for 4 mins over medium heat, then salt. Add the tomato juice and diced tomato along with the chopped spinach. Sauté until cooked through. - Turn off the heat and stir in the bread crumbs. When it's cool enough to touch, start stuffing the mushrooms. - Top each mushroom with butter and bake for 10-12 mins.


They came out crisp & delicious. I recommend eating them while they're hot, they don't have the same depth of flavor when room temp. We don't often get local mushrooms, but when we do I love to make them the focal point of the meal.


What's your fav way to eat mushrooms? I do fancy a mushroom & swiss burger...