Champignon & Spinas

A very light yet tasty side dish :)

Ingredients:

• 1 package fresh spinach
• 12 large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 2 cloves garlic, peeled and minced
• 3/8 cup heavy cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 2 tablespoons butter, melted

Instructions:

Preheat oven to 400F/200C). Butter baking pan.

1. Wilt spinach by boiling in a covered saucepan for 3 minutes. Remove heat and drain, set aside.

2. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.

3. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and let cool.

4. Stuff mushroom caps generously with the spinach mix, top with grated parmesan cheese

(you could also add Feta cheese or any type you like)

Season with salt and pepper

5. Drizzle with 2 tablespoons of melted butter (or olive oil for leaner version)

Bake in the preheated oven 30 minutes until lightly browned.

Take stem out and scoop the insides of the mushrooms

Use fresh spinach whenever possible or you could opt for frozen spinach

Stuffed the mushrooms with spinach mix and top with your choice of cheese/cheesess ;P

Yummmss!