"Hunger is the best sauce in the world."--Cervantes

Jean Hathaway's Spinach Stuffed Mushrooms Recipe

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This recipe for Jean Hathaway's Spinach Stuffed Mushrooms, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Goodrich
Added: Wednesday, March 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 - 4 dozen mushrooms
FOR SPINACH STUFFING:
10 oz. fresh spinach - washed, steamed, well drained, and chopped OR 1 10 oz. package frozen chopped spinach - thawed and well drained
4 slices white bread, torn into coarse crumbs (about 2 c.)
2 T. finely chopped onion
1/4 c. butter
1/2 tsp. poultry seasoning
1/2 c. grated parmesan cheese
2 eggs
Freshly ground pepper to taste
FOR GARLIC BUTTER:
1/2 c. butter
8 cloves garlic - crushed and finely chopped

Directions:
Directions:
FOR STUFFING: melt butter in a skillet or saucepan and stir in onion. Cook just until onion is translucent. Remove from heat and allow to cool. In a large bowl combine all ingredients and mix well.
FOR GARLIC BUTTER*: Melt butter and stir in garlic.
PUTTING IT ALL TOGETHER: Clean mushrooms and remove stems. Invert in a shallow, oven-proof baking dish. Fill mushrooms with stuffing mixture. Drizzle liberally with melted garlic butter. Bake at 400 degrees for about ten minutes or at 350 degrees for about fifteen minutes.

*Unused garlic butter can be stored in the refrigerator and extra stuffing can be frozen.

Number Of Servings:
Number Of Servings:
3-4 dozen
Personal Notes:
Personal Notes:
This was my favorite dish from my favorite restaurant. I know the owner and she generously let me have the recipe to share in this book.

 

 

 

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