I can’t believe it’s been over a month since I’ve had a chance to share some delicious recipes! But don’t worry, I’ve still been busy in the kitchen. :) One recipe I’ve been having fun making is stuffed mushrooms and not the boring, soggy kind you defrost and bake.
Mushrooms are technically out of season, but thankfully most local grocery stores still stock delicious, fresh and firm fungi to make this dish possible all year long. You’ll find a healthy helping of vitamins B and D, as well as protein in most mushrooms, so try to get a helping in whenever you can. The best part about this recipe is its versatility. You can throw it together with just a few ingredients, or really go all out by experimenting with new combinations for the filling. Another aspect that makes this recipe one you’ll want to always keep on hand is how it can fit almost anywhere on a menu, from an amuse bouche or appetizer to part of the main course!
Spinach-Artichoke Stuffed Mushrooms
1 pound baby bella mushrooms (mini-portabellas, you can also use cremini)
5-6 artichoke hearts (in water or oil) finely diced
2 cups baby spinach leaves, roughly chopped
¼ cup finely diced brown onion
3 cloves garlic, crushed
1 tbsp butter
2 tbsp olive oil, divided
truffle salt
Freshly ground black pepper
2 slices black forest bacon, optional (I’m obsessed with the Wellshire brand)
Before you even think about starting this recipe, make sure you take the time at the store to select the best mushrooms! Baby bella mushrooms have great flavor and meatiness, but cremini mushrooms are a good substitute if you can’t find good baby bellas. Stay away from button mushrooms, which do not have as much flavor. When choosing your mushrooms make sure that they are not too small, firm, free from bruises and check under the cap of the mushroom to see that their gills are rather tightly closed (gills are the small brown ridges you’ll see under the cap of a mushroom). Gently clean the mushrooms by thoroughly wiping them with a damp paper towel.
Now that you have the perfect bunch of mushrooms onto the actual cooking! Pre-heat your oven to 400 degrees and line a cookie sheet with parchment paper. In a medium skillet, heat 1 tablespoon of the olive oil. Add the finely chopped onion and garlic and sauté until the onions are soft.
After cleaning mushrooms, remove their stems. Set aside 3 mushrooms and place the remaining de-stemmed mushrooms on the baking sheet, gills up. Finely chop the mushrooms you set aside and add to the onion and garlic, along with the 1 tablespoon butter. Add the artichokes and sauté for approximately 3 minutes, stirring occasionally. Next add the chopped spinach leaves and continue cooking until leaves are wilted. Season the mixture with a pinch of truffle salt and ground black pepper to taste.
Using a small spoon (I even use a teaspoon measure), fill mushrooms with the spinach-artichoke mixture. Use a small pastry brush and generously dab the remaining 1 tablespoon of olive oil on the caps of the mushrooms, completely covering the sides. Place the mushrooms in the oven and bake for 10 minutes, checking occasionally to ensure that the exterior of the mushrooms do not dry out. If you think the mushrooms are getting a little dry, use the pastry brush to coat with a little extra olive oil.
If you’re in an indulgent mood, or are a bacon addict (you know who you are), fry two slices of bacon in a hot skillet while the mushrooms are cooking and drain on paper towels. Once bacon is cool enough to handle, cut away some excess fat and finely chop the remains. It’s ok to leave some fat; our goal is to get the crispy not chewy parts for a topping.
Once the mushrooms have finished baking, they should be soft not mushy, promptly remove and sprinkle with a tad more truffle salt and black pepper. If you’re living on the wild side, top with the bacon bits! Enjoy your fungus!
