Stuffed mushrooms and Chow Mein noodles
Ingredients
250g fresh spinach, cleaned
4 large mushrooms (about 400g), stems separated from caps
½ tbs butter
½ onion, chopped
250g ricotta cheese
50 g blue cheese of your choice
¼ tsp black pepper
Fresh chives, chopped
2 tbs homemade breadcrumbs
2 tbs Parmesan cheese, grated
2 tbs olive oil
Chow Mein noodles:
400g Chow Mein Noodles or rice pasta
3 cloves garlic, crushed
2 tbs sour cream
¼ tsp sea salt
Parsley for sprinkling, chopped
Preparation
1
Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX. Drain and coarsely chop. Chop mushroom stems in a blender.
2
Melt the butter over low heat, add the onion and cook for 1 minute. Add chopped mushroom stems, and sauté for 4-5 minutes, stirring often.
3
Add chopped spinach; stir well and sauté 2 more minutes. Remove from the heat.
4
Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste.
5
Add chopped stalks and spinach mixture, stir and combine thoroughly.
6
Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity.
7
Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom. Drizzle each filled cap with olive oil.
8
Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180°C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
9
Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain.
10
Mix and combine garlic, sour cream and salt and stir into the cooked pasta.
11
Sprinkle with chopped parsley and served with stuffed mushrooms.
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About
Tasty and unusual gourmet food fusion.
Yield:
2 servings
Added:
Thursday, November 7, 2013 - 4:19am
