Spinach & Shiitake Stuffed Cremini Mushrooms
Juggling a being a mother and a dinner host can be quite the challenge, especially when two of my favorite Phoenicians come to DC for one night only. I wanted to pull out all the stops and create a six-course vegetarian friendly meal that was manageable with my infant son in toe. This spinach and shiitake stuffed cremini mushroom recipe was perfect for the occasion. In addition to having homemade dips prepared with a vegetable crudite, this appetizer got rave reviews by some of the most decadent foodies I know. Even my seven-month old approves! Enjoy xx
8-10 Cremini “Baby Bella” mushroom caps, wash and set aside stems to mince
4 Shiitake mushrooms, minced
1/4 c Onion, minced
1 Clove Garlic, minced
1 Sprig Fresh Rosemary, minced fine
1/2 tsp Dried Thyme
1 tsp Dried Marjoram
1/2 tsp Sea Salt
1/8 tsp Black Pepper
1 c Frozen Spinach
1 Tbsp Tapioca Starch
1/4 c White Wine
1/2 c Almond Milk
1-2 tsp Dijon Mustard, to taste
1/4 c Fontina Cheese Blend or Cheese Alternative #vegan
Preheat oven to 415 degrees Fahrenheit. In a small saucepan over medium heat, sauté shiitake mushrooms, cremini stems, onion and garlic until dry, no liquid remains. (About 4-5 minutes) Add seasoning, rosemary, thyme, marjoram, salt and pepper. Continue to add frozen spinach. Let cook on low heat while you make the thickener.
In a medium mixing bowl, thoroughly whisk together tapioca starch, white wine, almond milk and mustard. Add liquid to the sauté pan and heat until thickened.
Pour spinach mixture over cremini caps arranged in a small baking dish. Top lightly with cheese of choice. Bake for 20-25 minutes or until Cheese is golden brown and sauce is bubbling. Enjoy as a starter or a main accompanied by a side salad.