Mom’s Stuffed Mushrooms
According to my mother, “there used to be a recipe for this, but now it’s just in my head.” Which makes for an interesting phone conversation when you try to get the recipe.
“How many mushrooms do I use, Mom?”
“Couldn’t tell you.”
“Ok. What is the temperature for the oven?”
“Oh, 350 degrees, I bet.”
“And can you tell me for how long?”
“No.”
Somehow and eventually it all came together.
Stuffed Mushrooms
- 1 lb. white mushrooms
- 2 shallots
- 10 oz. frozen spinach
- 10 oz. grated cheese (Gruyere, Romano, Parmesan, whatever you have on hand)
- Thyme to taste
- White wine
Wash and dry the mushrooms. Remove and chop the stems. Saute the stems with shallots in a little butter. Cook the spinach according to the package directions and squeeze out any remaining liquid. Add the mushroom tops, spinach and shallots, cheese, and thyme in a bowl and mix. Stuff the mushroom tops with the mixture. Put the mushrooms in a buttered baking dish with a little white wine in the bottom. Bake at 350 degrees until the mushrooms are cooked and the tops are a little brown.
