Creamy Spinach Stuffed Mushrooms

Mushrooms are starting to appear in markets, the perfect sign that autumn is here, with all that this entails: delicious recipes with a wonderful and very versatile ingredient.

And although mushrooms are a seasonal product, we can get them all year round. Now we are starting to see these mushrooms that I am bringing you today in supermarkets, large mushrooms, Portobello XL mushrooms, ideal for stuffing or even for grilling and preparing a fake lasagna with them.

My head is already starting to work with a thousand recipes that we can prepare. For now, today we are going to stick with a simple recipe , a recipe that, if you push me , can go a long way since the filling works wonderfully in small casseroles and gratin . Creamed spinach will always be a classic and if we use it to stuff mushrooms, it will be the best.

Pallarès carbon steel knife , Le Creuset salt mill and Emile Henry ceramic baking and serving tray

Ingredients (for 4-6 people)

• 6 large Portobello mushrooms
• 300 g fresh, tender spinach leaves
• 2 French onions, finely chopped
• 1 clove of garlic, minced
• 200ml of liquid cream
• 2 yolks
• Grated Parmesan cheese
• Extra virgin olive oil
• Salt
• Pepper
• Nutmeg

Elaboration

1. Preheat the oven to 180ºC.
2. We remove the stems of the mushrooms with the help of the tip of a knife , chop them finely and set aside.
3. Place the mushrooms on our Emile Henry ceramic tray , season with salt and pepper, sprinkle with a few drops of oil and bake for 10 minutes.
4. While the mushrooms are baking, in our Le Creuset skillet with 2 tablespoons of oil, lightly brown the garlic and add the chopped onion and the mushroom stems, and sauté well.
5. Once the vegetables are cooked, add the spinach leaves - if any are too large, they should be cut - and let them reduce in volume.
6. When the leaves have reduced in volume, add the cream and cook at a high temperature until it has reduced. Once reduced, add the yolks, mix well and season with salt, pepper and nutmeg. Cook for one more minute or until you have achieved a creamy texture.
7. We divide the creamy bones among the mushrooms - if the mushrooms have released a lot of juice, it would be ideal to remove it with the help of a spoon before stuffing - and finally we cover them with freshly grated Parmesan cheese with our Microplane Premium Zester grater .
8. Finally, we put the tray with the stuffed mushrooms in the oven and gratinate until the cheese has browned.
9. Once the cheese is golden brown, we can enjoy these delicious stuffed mushrooms.

Le Creuset skillet pan , Le Creuset salt and pepper mills and Emile Henry ceramic baking and serving tray