Factory PR’s VP and killer food blogger Rose Swarbrick’s Spinach-stuffed Mushrooms
“Being Australian I am not sold on all the traditional American Thanksgiving dishes that are sweet and fatty. I love Turkey but I like lighter, healthier sides to go with it (hey, I’m not saying no to the Mac&Cheese!). I love spinach and mushrooms, so I’ve decided to combine them in a new way. This is basically the premise of my blog, roselovescooking.tumblr.com – fresh, easy, healthy.”
Preheat oven to 400. In a pan sauté 3 cloves of garlic in olive oil until it starts to brown, then add a finely diced onion and sweat till transparent. Add the leaves from three sprigs of fresh Thyme, a tiny sprinkle of nutmeg and the zest of a quarter of a lemon. Roughly chop a large bunch of fresh, washed English Spinach and turn off the heat so it wilts but doesn’t turn to mush–try to cook most of the water out of the pan so the mixture isn’t too wet. Salt and pepper to taste. Put the spinach mix in a food processor with a splash more olive oil and blend to smooth. Move to a mixing bowl and add half a cup of really good Parmesan cheese (grated) and a half cup of Panko breadcrumbs (or regular breadcrumbs, toasted). Take 6-8 caps of large Cremini or Babybella mushrooms (Remove the stems) and brush all over with olive oil. Spoon the spinach/breadcrumb mixture to fill each mushroom cap then sprinkle each with some additional parmesan cheese. Brush some oil onto the bottom of a baking dish then arrange the mushrooms on the oil so they don’t stick. While the mushrooms cook, lightly sauté a handful of pine nuts in a pan. Bake in the oven at 400degrees for 25 minutes. Sprinkle a little more lemon zest and a few pine nuts on each, then serve while hot! YUM!