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I always try to create something simple but beautiful to take to a dinner party. I also like to bring something that I can eat and enjoy. That way if there isn't anything else there I can have, at least I know I will have something to eat. These mushrooms have a great combination of flavor and are great bite sized snacks.
Most stuffed mushroom recipes have cheese or bread as a binder in them, I feel like the spinach in these creates a nice binder, flavor and texture.
Most stuffed mushroom recipes have cheese or bread as a binder in them, I feel like the spinach in these creates a nice binder, flavor and texture.
Ingredients
25 mushrooms
5 cups of fresh spinach
1 whole yellow onion
3 heads of garlic
1 package of prosciutto
5 cups of fresh spinach
1 whole yellow onion
3 heads of garlic
1 package of prosciutto
Directions
Pre-heat oven to 400.F degrees. Cut the top off of each head of garlic. Drizzle a couple teaspoons of olive oil over each exposed garlic head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed. Leave oven on to bake mushrooms later. Set garlic out to cool. Peal open and pull out the garlic cloves, trying to keep them intact and not smashed.
Wash, peal and remove the stems from all mushrooms. Dry them off and set aside. Dice up whole onion in small 1/4 inch pieces. Heat up a skillet on med/high add a drizzle of coconut or avocado oil. Toss in onions and sauté them until translucent. Toss in spinach and sauté until wilted. Salt the spinach and onion mixture. Turn off heat. Dice up prosciutto into small 1/4 inch pieces.
Line a cookie sheet with parchment or foil. Take each mushroom and stuff bottom of each mushroom with prosciutto, then spoon in some spinach and onion, Top each stuffed mushroom with a single roasted garlic clove. Salt the tops of all the mushrooms and place into oven. Bake for 25 min or until mushrooms have softened. Allow to cool a little before serving.
Wash, peal and remove the stems from all mushrooms. Dry them off and set aside. Dice up whole onion in small 1/4 inch pieces. Heat up a skillet on med/high add a drizzle of coconut or avocado oil. Toss in onions and sauté them until translucent. Toss in spinach and sauté until wilted. Salt the spinach and onion mixture. Turn off heat. Dice up prosciutto into small 1/4 inch pieces.
Line a cookie sheet with parchment or foil. Take each mushroom and stuff bottom of each mushroom with prosciutto, then spoon in some spinach and onion, Top each stuffed mushroom with a single roasted garlic clove. Salt the tops of all the mushrooms and place into oven. Bake for 25 min or until mushrooms have softened. Allow to cool a little before serving.
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