Maggianos Style Stuffed Mushrooms Recipes

MAGGIANO'S STYLE STUFFED MUSHROOMS

Maggiano's Style Stuffed Mushrooms image

Italian Style Spinach Stuffed Mushrooms adapted from the restaurant.

Provided by Ship

Number Of Ingredients 14

Ingredients

12 Large Portobello Mushrooms (2 small packs of regular sized mushrooms)
6 Cups Fresh Spinach
1/2 LB (1 stick) Butter, Softened
1 Cup Extra Sharp White Cheddar (or Fontina/cheese of your choice)
1 1/2 Cup Japanese style bread crumbs
1/2 Tsp Pink Himalayan Salt
1/4 Tsp Black Pepper
1/4 Tsp Granulated Garlic
1/4 Tsp Dried Oregano
1 TBSP Chopped Fresh Basil
1 TBSP Chopped Fresh Parsley
1 Tsp Minced Garlic
Olive Oil
Smoked Paprika (sprinkled on top)

Steps:

Pre wash produce with your vegetable cleaner of choice.
Preheat oven to 350 degrees.
Remove stems from mushrooms, and place in mixing bowl. Toss with about 1 oz. of olive oil and season with salt and pepper.
Roast mushrooms in oven for about 15 minutes, stem side facing up. Remove, cool slightly, and turn mushrooms over to allow juice to drain.
Meanwhile, Sauté garlic & olive oil in pan. Add spinach, salt, & pepper, and cook down until tender. Remove from heat, drain any remaining juice and cool.
Chop up your cooked spinach with your food scissors (or use cutting board).
In a medium/large mixing bowl add butter, salt & pepper, oregano, granulated garlic, basil, parsley, & bread crumbs. Mix together by hand until everything is well mixed.
In a separate mixing bowl, add spinach & chees together, and mix.
Place spinach mixture in mushroom, and top with the gratin-butter mix (pressed into little discs).
Bake mushrooms in the oven for 15-20 minutes (until golden brown)
Serve and enjoy!

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