Stuffed Mushroom Caps
Friday August 22 2008 Stuffed Mushroom Caps
Makes 8-10 mushrooms
Ingredients
• 8-10 mushrooms
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small-medium onion, minced fine
• 1-2 cloves garlic, minced fine
• 1/4 cup frozen, chopped spinach
(thawed and well-drained)
• 1 cup fresh bread crumbs
• 1/2 cup grated cheese (Gruyere,  Emmenthal, Swiss
or Jarlsberg)
• salt and pepper
• 1 egg, slightly beaten

Method
Wipe clean the mushrooms. Pop the mushroom stems out and chop them fine.
In a large non-stick pan, melt butter and olive oil.  Sauté chopped mushrooms stems and onions until translucent, soft and no liquid is left in pan.
Add chopped garlic and cook for 1 more minute. Remove from heat.
Add spinach, breadcrumbs, grated cheese, salt, pepper and egg.  Mix well.
Press filling mixture into mushroom caps. Pack the filling in tightly and fill until over-full.
Bake mushroom caps at 400 degrees for 10-15 minutes until golden brown or grill on barbecue.

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