One side of these mushrooms will not make you taller and the other side will not make you shorter, as happened to Alice during one of her adventures in Wonderland. Eating the entire mushroom, however, will make you very happy, and eating several will make you quite euphoric.
Serves 12 to 20
Prepare in advance
Basil Pesto (see Sauces)
Nutty Parm (see Etc.) Be sure to keep extra on hand for use in oh so many dishes.
- 4 tablespoons olive oil
- 3 cups packed chopped spinach
- 24 white mushrooms, all of similar size, stems removed and chopped for stuffing
- 1 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 ½ cups basil pesto
- salt and freshly ground pepper to taste
- bread crumbs of your choice (we like panko, and rice panko for gluten-free)
- 4 to 5 heaping tablespoons Nutty Parm
- Preheat the oven to 350 degrees.
- Heat 1 tablespoon of olive oil over medium heat and sauté spinach until wilted. Transfer to paper towels, pat dry of any excess moisture, and chop.
- Clean the mushroom caps. Use a small knife to carefully pry out every little bit of the stem so you’ll have a nice clean cavity for stuffing.
- Heat the remaining 3 tablespoons of olive oil in a large skillet. Sauté the onions, garlic, and chopped mushroom stems until soft.
- Add the pesto and sautéed spinach to the skillet and season with salt and pepper to taste.
- Mix in just enough bread crumbs to pull all the stuffing ingredients together. Adjust seasonings to taste. Remove pan from the heat.
- Fill the mushroom caps with stuffing. Sprinkle each one with Nutty Parm.
- Line a baking sheet with parchment paper and place the mushrooms on it. If any of the mushrooms won’t stay upright, carefully cut a small slice from the bottom so they sit flat.
- Bake for 25 to 30 minutes.
- Drying the spinach in step 2 is very important or your mushrooms will be soggy