Stuffed Mushrooms For Ajay Recipe

Name: Stuffed Mushrooms For Ajay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Large Portabello Mushrooms. softened sweet butter, grated Fontina cheese; 3 large portabello mushrooms; 2 tablespoons softened sweet butter; 2 tablespoons grated Fontina cheese; Now for the stuffing and topping; 3 tablespoons freshly made Hollandaise sauce - Julia Child's cookbook is a wonderful source for the recipe for Hollandaise; 2 cups finely shopped baby spinach; 2 pieces kale leaves with the central stem removed and then chopped like the spinach; 3 pieces thick bacon; 1.5 tablespoons diced red onion; 1 teaspoon granulated garlic; salt & groundpepper to taste; stalks and gills chopped into small bits

Servings: persons

Large Portabello Mushrooms. softened sweet butter, grated Fontina cheese
3 large portabello mushrooms
2 tablespoons softened sweet butter
2 tablespoons grated Fontina cheese
Now for the stuffing and topping
3 tablespoons freshly made Hollandaise sauce - Julia Child's cookbook is a wonderful source for the recipe for Hollandaise
2 cups finely shopped baby spinach
2 pieces kale leaves with the central stem removed and then chopped like the spinach
3 pieces thick bacon
1.5 tablespoons diced red onion
1 teaspoon granulated garlic
salt & groundpepper to taste
stalks and gills chopped into small bits

1
["snap off the stalk of the mushrooms and scoop out the gills. Reserve these for the stuffing.", "clean the mushroom caps gently and coat them with half the butter.", "pour the remaining butter into the caps. Roll the caps around to insure that the butter is spread evenly.", "Heat the oven to 350 and set the mushrooms in individual ramekins. Bake for 10 minutes or until the butter in the caps starts bubbling", "spoon the grated fontina equally into each of the caps and return the ramekins to the oven for 5 more minutes or until the Fontina melts.", "Fry the bacon until the meaty portions turn red.
2
Cut the bacon into small pieces discarding the rubbery fat.", "In the same saucepan with the melted fat from the bacon, saute the onion until soft. Add the spinach and kale to the onion- bacon mixture and saute until spinach is reduced to about 1.5 teaspoon in volume. Finally add the mushroom bits to the mixture. Add salt and pepper to taste.", "Distribute stuffing equally into each of the mushroom caps. Slather on the hollandaise on top of the stuffing and serve in the ramekins.", "It may be easier to include a steak knife and a grapefruit spoon so that it easy to access mushroom, fontina, stuffing and hollandaise in one mouthful."]

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Large Portabello Mushrooms. softened sweet butter, grated Fontina cheese, 3 large portabello mushrooms, 2 tablespoons softened sweet butter, 2 tablespoons grated Fontina cheese, and more.

Yes, Stuffed Mushrooms For Ajay falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushrooms For Ajay

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