Spinach Mushrooms
Directions
- Heat olive oil in a pan over medium heat. Add onion, garlic, spinach, salt, and pepper. Cook for 3-4 minutes. Add wine and reduce by half.
- Pour in heavy cream and reduce by half. Whisk in cheese then transfer to a bowl.
- Fold in breadcrumbs. Portion into mushroom caps.
- Bake caps in 400° oven for 8-10 minutes then serve.
Ingredients
- 4 ea Peak Fresh Produce® Mushroom(s), Portobello, stems and filters removed
- 4 cups Peak Fresh Produce® Spinach, Baby
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1/2 cup Peak Fresh Produce® Onion(s), Red, small dice
- 1/4 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 1/4 cup white wine
- 1/4 cup Roma® Cheese, Parmesan, grated
- 1/4 cup Roma® Italian breadcrumbs
- 2 tbsp Roma® Oil, Olive
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
