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Add a photoVery light and tasty appetizer to be served on it's own or in a mouthwatering combination with Polenta triangles!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8 servings
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Ingredientes
- 280 g spinach, stalks removed, washed
- 500 g medium cap mushrooms
- 25 g butter
- 1/2 small onion, chopped
- 25 g bacon, chopped
- Salt and pepper
- 5 tbs double cream
- 4 tbs Cheddar or similar cheese, grated
- 2 tbs homemade breadcrumbs
- Parsley leaves, finely chopped
Direcciones
- Put the spinach in a pan, cover and cook for 4-5 minutes, until just wilted. Place it in a colander and squeeze out as much liquid as possible, then chop finely.
- Snap the stalks from the mushrooms and chop the stalks finely.
- Melt butter in a pan, add the onion, bacon and mushroom stalks to the pan and cook for about 5 minutes.
- Stir in the spinach, cook for a few seconds, then remove the pan from the heat. Stir in cream, season with salt and pepper.
- Brush the mushroom caps with melted butter and place, gills uppermost, in a single layer in the greased (with butter) ovenproof dish.
- Divide the spinach mixture among the mushrooms.
- Mix together the cheese and breadcrumbs and sprinkle over the mushrooms. Bake the stuffed mushrooms at 190°C for 20 minutes or until the mushrooms are tender.
- Sprinkle with chopped parsley and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 99 | |
| Calories from Fat 66 | 67% |
| Total Fat 7.52g | 9% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 109mg | 5% |
| Potassium 366mg | 10% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.42g | 1% |
| Protein 4.54g | 7% |
