Spinach-Stuffed Mushrooms

 This delicious and elegant accompaniment to beef may be prepared in advance.

(Sally Fallon, Nourishing Traditions)

SERVES: 8

1 cup steamed spinach
8 large whole fresh white button mushrooms
1 bunch green onions, finely chopped
2 tbsp butter
2 tbsp olive oil
¼ tsp nutmeg
salt and freshly ground black pepper to taste
1–2 tbsp butter (to grease the dish)

Preheat oven to 350°F.

Chop cooked spinach, place in a strainer, and press out liquid.

Wash mushrooms. Remove and finely chop stems; set aside whole mushroom caps.

Sauté mushroom stems with green onions in butter and olive oil until tender. Add the spinach, and cook another minute or so, mixing well, until all moisture has evaporated. Add nutmeg, and season to taste with salt and pepper.

Fill the hollow of each mushroom cap with a spoonful of stuffing, and place in a buttered ovenproof baking dish. Add ¼ inch of water to the dish, and bake for about 20 minutes.


Source : The Diet Solution Recipe Guide

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