RSS Feed

Shroomin’

Posted on

I was supposed to have dinner with Blondie last night (and meet her new puppy!) but the poor girl came down with the flu – which reminds me, I need to get my flu shot. I had already purchased the ingredients for our planned stuffed mushroom meal, so I decided to put them to use.

Ricotta, Spinach and Sausage Stuffed Mushrooms (serves 2)

  • 2 portobello mushrooms
  • cooking spray
  • 1 garlic clove, minced
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped poblano pepper
  • 1 small hot Italian sausage link, casing removed
  • 1 cup fresh spinach
  • 1/2 cup part skim or fat free ricotta
  • 1/4 cup shredded parmigiano-reggiano
  • salt and pepper
  • 1 scallion, chopped
  • 2 tsp bread crumbs

Preheat the oven to 425 degrees. Cover a baking pan with tin foil and coat lightly with cooking spray. Remove the stems from the mushrooms and spoon out the gills to create more room for stuffing. Place mushrooms cap side down on the baking pan.

IMG_9999

In a medium skillet, sauté garlic, onion and pepper for 2 minutes, then add sausage and continue to sauté until sausage is browned – about 5 minutes. Add spinach and sauté for 1 minute, or until wilted.

IMG_0002

FullSizeRender

In a medium bowl combine ricotta and Parmigiano; add salt and pepper. Add spinach and sausage mixture to the bowl and stir to combine. Divide the mixture into the mushrooms and top with scallions and bread crumbs. Bake for 25 minutes.

IMG_0016

IMG_0015

I stuck to water tonight because I’m trying to hydrate before a wine-filled weekend with my family, but if I was boozing I would pair these shrooms with a medium-bodied red wine like Pinot Noir, Chianti or Malbec. This was my first time making stuffed mushrooms, but I think they turned out pretty well! I went the cheesy, spicy Italian route with this batch, but the possibilities are endless. I think next time I’ll try for a Greek theme: lamb, tomatoes, feta, and spinach… mmm!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

One response »

  1. This is going on my December recipe list. Thanks!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Candid with a Corkscrew

A Sommelier's Misadventures Abroad

Fit Brit

Fitness & Life Chronicals

shady morels

honest food

thewinelifestyle

So close to wine

Homemade with Mess

who wants life to be tidy when you can have more fun making a mess??!

marina girl eats

Technical Cooking Skills for an Unconventional Cooking Life

The Crafty Cook Nook

Preserving Food, Stories, and Place

Lacy Travels

Feed Your Travel & Inspiration Bug

What's in the glass tonight

I love New Zealand wine

Linda in the Kitchen

seasonal eats & healthy treats, made with Love.

Winelandia

Natural & organic wine in the San Francisco Bay Area

That Great Little Spot

discoveries of the millennial traveler: a writer, photographer, beach bum, adventure junkie and street food connoisseur

fromditchplainstolevanto

favorites from around the globe

The Wine Wankers

G’day, you’re at the best wine blog ever! We're all about wine; without the wankery.

%d bloggers like this: