Better-Than-Maggiano’s Stuffed Mushrooms

So, if there’s one thing an Aiming Low girl knows how to do…it’s surround herself with people who can do the hard stuff for her. Because this rule was SUPER important to me, I married someone who IS AN AMAZING CHEF, OMG. Yes, girls, it’s true.

My husband is a chef with his very own published cookbook AND blog. Occasionally, he’ll throw a surprise cranberry into a sandwich and I will curse the day he was born, but most of the time he makes delicious goodness. He’s the kind of guy who knows that you love Maggiano’s stuffed mushrooms and will spend time researching and playing around in the kitchen until he comes up with an even better version of them…just for you. Don’t worry, I will share him with all of you. ~~~Ali

Stuffed Mushrooms are one of my wife’s favourite dishes to order when we go out for Italian food.
With her having the stomach flu, I figured this might be the best way to will herself back to good health.

Here’s to feeling better love!

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Stuffed Mushrooms
Serves: 4
Ingredients:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried oregano
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Paprika, to coat
12 large mushrooms
1/2 teaspoon garlic, minced
2 ounces extra virgin olive oil
10 ounces fresh spinach
1/2 lb whole unsalted butter, softened
1 cup Fontina cheese, grated*
1 1/2 cups Japanese-style bread crumbs
* Substitutes: Gruyère, Edam, Gouda or Provolone
Preparation:

1. Preheat oven to 350 degrees F.
2. Remove stems from mushrooms and place in a mixing bowl. Coat with 1 oz of extra virgin olive oil and salt and pepper, to taste.
3. Place mushrooms on a baking tray with gills up and roast in oven for 15 minutes. Remove, allow to cool slightly then turn over onto paper towel to allow liquid to drain.
4. Heat 1 oz of olive oil in a sauté pan over Medium heat. Add fresh minced garlic and allow to brown slightly. Add fresh spinach and salt and pepper, to taste.
5. Stir spinach until it reduces in volume, about 3 minutes. Remove from heat, drain and cool. Lay spinach out on cutting board and lightly chop.
6. In a large mixing bowl add half pound of softened butter, salt, pepper, oregano, granulated garlic, basil, parsley and the Japanese bread crumbs. Mix by hand, then form into 1 oz discs.
7. Using a separate mixing bowl, mix together cooked spinach and fontina cheese. Place 1 to 2 oz of the spinach fontina mixture into each mushroom cap. Top with the butter mix, sprinkle with paprika . Bake until golden brown, about 15 to 20 minutes.

[Photo Credit:  Ali Martell's Flickr]