Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese
Total:
1 hr
Active:
30 min
Yield:
9 mushrooms
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
9 mushrooms
Level:
Easy

Ingredients

WHITE WINE SAUCE:
  • 1/2 cup white wine
  • 3 tablespoons unsalted butter
  • 2 teaspoons chopped fresh parsley
  • 8 grape tomatoes, halved
  • Juice of 1 lemon
  • Salt and freshly ground pepper
MUSHROOMS:
  • 9 baby portabella mushrooms or button mushrooms, cleaned and stemmed
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 cup fresh breadcrumbs
  • 1 cup cooked baby spinach
  • 1/2 cup shredded fontina cheese
  • 1/4 cup unsalted melted butter
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 6 fresh chives, chopped
  • 3 artichoke hearts, chopped
  • 2 cloves garlic, chopped
  • Juice of 1 lemon
  • 1 shallot, chopped

Directions

Preheat the oven to 350 degrees F.

For the white wine sauce: Heat the wine in a medium skillet over medium heat. Cook until the wine is reduced by half, and then add the butter, parsley, tomatoes and lemon and cook until heated through. Taste and season with salt and pepper.

For the mushrooms: Meanwhile, place the mushroom caps on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coast. Roast in the oven for 15 minutes.

Mix together the breadcrumbs, spinach, cheese, butter, mayonnaise, Parmesan, parsley, chives, artichoke hearts, garlic, lemon and shallots. Stuff the mushrooms caps with the filling and bake until the filling is golden brown, 15 minutes.

Transfer to a serving plate and top with white wine sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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