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Mushrooms Stuffed w/Spinach Frittata (D, KLP, TNT)
Source: Adapted from Bon Appetit Magazine
Yield: 30

30 Portobellini (portobello) mushrooms, 2-1/2" to 2-3/4" diameter, stems chopped, gills removed, caps wiped clean

2 tablespoons (1/4 stick) butter
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups chopped green onions
1-1/2 teaspoons dried oregano
1/2 teaspoon ground nutmeg
1/4 cup soft bread crumbs (substitute matzo meal for Passover)
1-1/2 cups (about 5 ounces) finely shredded Parmesan cheese (optional)
1 teaspoon salt
3/4 teaspoon ground black pepper
4 large eggs
3/4 cup whipping cream

Place mushroom caps in bowl and set aside for stuffing later.

Make Stuffing:
Melt butter in heavy large skillet over medium high heat.

Add 1-1/4 cups chopped mushroom stems (reserve remaining stems for another use), spinach, green onions, oregano, and nutmeg. Sauté until stems are brown and mixture is dry, about 15 minutes.

Add bread crumbs (or matzo meal) and sauté 5 minutes.

Transfer to medium bowl; mix in 1 cup cheese (if using), salt and pepper. Cool 15 minutes.

Mix in eggs and cream. Filling can be made 1 day ahead. Store covered in refrigerator.

Preheat oven to 375°F.

Arrange mushroom caps rounded side down on 2 large baking sheets.

Spoon filling into cavities of mushroom caps. Sprinkle with 1/2 cup cheese (if using).

Bake until mushrooms are tender and filling is set, about 20-30 minutes.

Poster's Notes:
This recipe uses Portobellini mushrooms which are Portobellos approximately 2-1/2" wide. I've used about 10 of the full size ones and it's worked just fine. I always use matzo meal in this recipe and have never used cheese.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A