Creamed Spinach Stuffed Mushrooms

Mushrooms are starting to appear in the markets, an ideal sign that autumn is already here, with everything that entails: delicious recipes with a wonderful and very versatile ingredient.

And although mushrooms are a seasonal product, we can find button mushrooms all year round. These mushrooms I'm bringing you today are starting to appear in supermarkets—large ones, Portobello xl mushrooms—ideal for stuffing or even cooking on the griddle to make a faux lasagna with them.

My mind is already starting to work on a thousand recipes we can prepare, for now today we stick with a simple recipe, a recipe that if you ask me can be very versatile since the filling works wonderfully both in little dishes and au 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 dish

Ingredients (for 4-6 people)

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

Preparation

1. Preheat the oven to 180ºC.
2. Remove the stems from the mushrooms using the tip of a knife, finely chop them and set aside.
3. Place the mushrooms on our Emile Henry ceramic baking dish, season with salt and pepper, drizzle 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 shallot and the mushroom stems, sauté well.
5. Once the vegetables are sautéed, add the spinach leaves -if any are very large they should be cut- and let them reduce in volume.
6. When the leaves have reduced in volume add the cream, cook on high heat until it reduces. Once reduced add the yolks, mix well and season with salt, pepper and nutmeg. Cook one more minute or until we've achieved a creamy texture.
7. Divide the creamed spinach among the mushrooms -if the mushrooms have released a lot of juice it would be ideal to remove it with a spoon before stuffing- and finally top them with freshly grated Parmesan cheese using our Microplane Zester Premium grater.
8. Finally, place the tray with the stuffed mushrooms in the oven and gratinate until the cheese has browned.
9. Once the cheese is browned you can enjoy these delicious stuffed mushrooms.

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