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1
Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX. Drain and coarsely chop. Chop mushroom stems in a blender.
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2
Melt the butter over low heat, add the onion and cook for 1 minute. Add chopped mushroom stems, and saute for 4-5 minutes, stirring often.
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3
Add chopped spinach; stir well and saute 2 more minutes. Remove from the heat.
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4
Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste.
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5
Add chopped stalks and spinach mixture, stir and combine thoroughly.
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6
Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity.
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7
Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom. Drizzle each filled cap with olive oil.
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8
Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180u00b0C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
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9
Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain.
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10
Mix and combine garlic, sour cream and salt and stir into the cooked pasta.
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11
Sprinkle with chopped parsley and served with stuffed mushrooms.
