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Spinach and Mushroom Stuffing (M, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 6 to 8

2 large cloves garlic, chopped
1 tablespoon olive oil
1 lb. fresh spinach, washed and spun dry
1-1/4 lbs. assorted exotic mushrooms, sliced
Olive oil
Toasted sesame oil
1 large leek, white part only, finely chopped
2 tsp. Herbes de Provence
1 cup fresh bread crumbs, toasted
1 cup chopped pecans, toasted
1 cup chicken stock
1-1/2 tsp. salt
Freshly ground pepper

In a large saucepan, sauté garlic in oil lightly. Do not brown. Add spinach and cook just until wilted. Remove and chop spinach.

Sauté each type of mushroom separately (I used crimini, Portobello, oyster and Shiitake) in a combination of 2/3 olive oil to 1/3 toasted sesame oil. (The amount of oil used depends on the mushrooms. Some absorb more oil than others.) Remove.

Sauté chopped leeks in the remaining oil in pan. In a large bowl, toss all ingredients together.

Posted by Judy Kancigor

Nutritional Info Per Serving: N/A