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Creamed Spinach Stuffed Mushrooms

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"You know how, when you're at a steakhouse, you think to yourself, 'I should have some vegetables to go with this enormous slab of meat.' And you see 'creamed spinach' on the menu, and you go, 'Yeah, spinach.' You completely ignore the fact that you really just ordered a dish of hot cream, and when it lands, it feels damn good. Now, imagine if you took that creamed spinach and baked it until it's bubbling away inside seasoned mushrooms. You added another vegetable, so it feels *even better!!*"

List of Ingredients

â—¦ 1 (10-ounce) package frozen chopped spinach, fully defrosted
â—¦ 2 tablespoons unsalted butter
â—¦ 1 small yellow onion, finely diced
â—¦ 1 tablespoon minced garlic
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¾ cup heavy cream
â—¦ 1 tablespoon finely minced jalapeño (seeding optional)
â—¦ 1 ½ teaspoons kosher salt
â—¦ â…› teaspoon grated nutmeg
â—¦ â…” cup (3 ounces) shredded sharp cheddar cheese
â—¦ â…” cup (3 ounces) shredded pepper jack cheese
â—¦ 2 tablespoons plain dry bread crumbs
â—¦ 12 large (about 2-inch diameter) mushrooms (about ¾ pound), stems removed
â—¦ 1 tablespoon olive oil


Recipe

Preheat the oven to 400° F and fit a wire rack in a foil-lined rimmed baking sheet.

Use your hands to squeeze the excess liquid thoroughly from the spinach. In a 9-inch skillet over medium heat, melt the butter, then add the onion and cook, stirring, until lightly golden, 7 to 8 minutes. Add the garlic and cayenne, and cook, stirring, 1 more minute. Add the spinach, cream, jalapeño, ½ teaspoon salt, and the nutmeg to the skillet and cook, stirring, until the mixture thickens, 2 minutes.

Remove the spinach mixture from the heat, transfer to a bowl, and stir in ½ cup each cheddar and pepper jack cheeses, along with the bread crumbs and ½ teaspoon salt.

Brush the outsides of the mushrooms with the olive oil, season the insides with the remaining ½ teaspoon salt, and fill each one with about 2 tablespoons of the filling (they will be piled high). Space the mushrooms out on the rack, leaving some room between each, and sprinkle each one with a generous teaspoon of the cheeses. Bake until the mushrooms are soft and the cheese is bubbling, 12 to 13 minutes.

Serves 3 to 4