Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

2 (10-ounce) packages white mushrooms
2 tablespoons unsalted butter
1 onion, diced
2 garlic cloves, minced
Salt and pepper
4 ounces ground lamb
4 ounces lamb sausage (out of casings, or casings removed)
1 cup fresh bread crumbs
1/4 cup grated Parmesan
5 ounces baby spinach

Preparation

Preheat oven to 400 degrees.

Clean and stem mushrooms, reserving about 15 stems. (Don't worry if you break some of the mushroom caps and can't use them; you'll still end up with plenty of stuffed mushrooms.) Place mushroom caps in baking dishes. Halve mushroom stems.

Melt butter in large skillet over medium-high heat. Add onion, garlic, and mushroom stems. Season with salt and pepper. Sauté, stirring frequently until vegetables are softened, about 5 minutes.

Stir in meats, and cook until no longer pink.

Stir in bread crumbs and Parmesan, and cook, stirring, for 1 minute.

Add spinach, reduce heat to medium-low, cover, and cook until spinach begins to wilt, about 2 minutes.

Stir mixture, and season with salt and pepper if needed (taste it and adjust seasonings to suit your tastes).

Let mixture cool slightly, and then transfer mixture to bowl of food processor. Pulse 5 to 7 times. Then transfer stuffing to a bowl.

Divide filling among mushroom caps, stuffing generously.

Bake mushrooms for about 20 minutes, or until mushrooms are tender and filling starts to brown, keeping in mind that cook time will depend on the size of the mushrooms. (If the mushroom tops start getting too brown before mushrooms are cooked, cover them with foil.)

If preparing mushrooms a day ahead of time, let filling cool completely before stuffing mushroom caps. Wrap stuffed, uncooked mushrooms with plastic wrap and store in fridge until ready to bake. Then remove plastic, and bake at 400 degrees for about 20 minutes.