|
|||||||
|
|
|
|||||
|
|
|||||||
Stuffed Mushrooms with Goat Cheese and Spinach
Serves 6
Working time: about 30 minutes Total time: about 1 hour and 15 minutes
Calories 85, Protein 3g, Cholesterol 12mg, Total fat 6g, Saturated fat 3g, Sodium 110 mg
18 large, unblemished mushrooms, wiped clean
6 cl dry white wine
45 g shallots, chopped
1 tsp fresh thyme
1 tbsp fresh lime or lemon juice
15 g unsalted butter
1/4 tsp salt
1 tbsp virgin olive oil
2 garlic cloves, finely chopped
250 g spinach and coarsely chopped
some freshly ground black pepper
90 g mild goat cheese
Carefully pull out the mushroom stems and chop them finely, either by hand or in a blender or food processor. Set the mushroom caps aside.
Preheat the oven to 180'C. In a large frying pan, heat the wine, 8 cl of water, 2 tablespoons of the shallots and the thyme over medium heat. Bring the liquid to the boil and cook the mixture for about 3 minutes. Add the mushroom caps, bottoms facing up, and sprinkle them with the lime or lemon juice. Cover and cook until the mushrooms have shrunk by a third, 6 to 8 minutes. Remove the pan from the heat. Take the caps out of the pan one at a time, tilting them to let any juices run back into the pan. Put them on a baking sheet, bottoms down, to drain them further.
Return the pan to the stove, and reheat the contents over medium heat. Add the chopped mushroom stems, butter and half the salt; cook, stirring frequently, until all the liquid is absorbed, 6 to 8 minutes. Transfer the chopped stems to a bowl.
Wash the pan and return it to the stove. Add the oil and heat it over high heat. When the oil is hot, stir in the remaining shallots and the garlic. Immediately place the spinach on top and sprinkle with the remaining salt. Cook, stirring constantly, until all of the liquid has evaporated, about 4 minutes. Transfer the spinach mixture to the bowl containing the chopped mushroom stems, and sprinkle with pepper. Stir to combine. Break the goat cheese into small pieces directly into the bowl, then carefully fold it in.
With a teaspoon, mound the spinach and cheese mixture into the mushroom caps. Place them in a baking dish, and bake until they are browned on top and heated through, about 20 minutes. Serve warm.
[Back]