Stuffed Mushrooms with Spinach and Cheese

A great use for spinach from the garden

12 large or 36 medium fresh OSTROM' s white mushrooms
1 Tbs. melted butter
1 Tbs. olive oil
1 bunch fresh spinach
1 cup ricotta cheese
1 clove garlic, minced
pinch freshly ground pepper
1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees.
Wash and dry mushrooms. Remove the stems and mince finely. Mix melted butter and oil and brush the caps upside down on baking sheet. Wash the spinach and drain well. Remove stems and chop leaves finely. Combine chopped spinach with ricotta cheese, garlic, and pepper. Spoon mixture into mushroom caps and top with grated Parmesan cheese. Bake in a hot oven for 10 min, until hot throughout.

36 appetizers, 12 portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.