Who doesn't love stuffed mushrooms? These are my super healthy, veggie packed take on the traditional version. I promise though, they are loaded with flavor - leeks, shallots, gruyere, and a pinch of nutmeg for that little extra something.
They also reheat very well, which makes them the perfect finger food to make at home and then transport.
Spinach & Leek Stuffed Mushrooms
Makes 24 mushrooms
2 Tbs. extra virgin olive oil
2 leeks, white and light green only, rinsed well and thinly sliced
1 shallot, minced
16 ounces frozen spinach, thawed and very well drained
1/2 cup gruyere, grated
1/8 tsp. nutmeg
Salt and pepper
1/4-1/3 cup really good parmesan, grated
Preheat over to 375 degrees
Coat a 9x13" baking pan with olive oil. Clean mushrooms and remove stems. Arrange mushroom caps in the baking dish with their bottoms facing up. Drizzle with more olive oil and sprinkle with salt and pepper.
Heat a large skillet to medium, sauté olive oil, leeks and shallot until translucent and just starting to brown. Add spinach, breaking apart any clumps with you hands, and stir to combine. Turn off heat - add gruyere, nutmeg, and a good pinch of salt. Mix until well incorporated. Taste for seasoning and adjust accordingly.
Fill each mushroom cap with approximately 1 tablespoon of the spinach mixture - mounding it in the center. Divide any remaining filling between the mushrooms. Make sure all of the caps are sitting straight up in the pan. Top with parmesan cheese.
Bake for 20-25 minutes until mushrooms have softened and the tops are slightly brown. They are best served hot, but also good at room temperature.