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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 16 baby portabella mushrooms (creminis)
- 1 pound ground chicken or turkey breast
- 1 teaspoon fennel seed, 1/3 palmful
- 1 small onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 lemon, zested
- 1 cup shredded asiago cheese
- 1/2 cup breadcrumbs, a couple handfuls
- 1 10 -ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- Salt and pepper
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1/4 cup pine nuts or chopped almonds
Method
- Wipe the mushrooms clean with a damp cloth.
- Remove the stems and finely chop them.
- Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper.
- Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish.
- Leave some room around each mushroom to prevent the caps from getting steamy.
- Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven.
- Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes.
- Serve warm.
- Photographs by Yunhee Kim
