Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese

Recipe courtesy Bathtub Gin
Show: Sandra Lee's Taverns, Lounges & Clubs Episode: More Than Meets the Eye

Photo: Stuffed Mushrooms with Spinach, Artichoke and Fontina Cheese

TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 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
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How