Recipe For Mushrooms With Spinach And Gruyere

I want to thank all the bloggers who took part in this challenge. I was not going to take part, but Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. Paula challenged me to use the following 7 ingredients and so I made Mushrooms With Spinach And Gruyere.

  • fresh spinach
  • fish – fresh or frozen, freshwater or saltwater
  • berries – fresh or frozen
  • cheese – Gruyere or Emmentaler
  • portabello mushrooms
  • quinoa
  • turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

  • Milk/Cream
  • Eggs
  • Flour (or a flour substitute)
  • Lemons
  • Garlic
  • Ginger
  • Chillies
  • Fresh Herbs
  • Dried Herbs
  • Dried Spices
  • Sugar (or a sugar substitute)
  • Butter/margarine
  • Salt
  • Pepper
  • Oil – any of your choice
  • Vinegar
  • Pasta / Noodles / Rice
  • Tinned Tomatoes
  • Tinned Chickpeas
  • Chocolate / Cacao
  • Stock

For starters I decided to do a turnip and spinach soup. My side dish for the main course was easy to prepare. I chose the biggest portabello mushrooms I could find and I chose a locally manufactured Gruyere cheese. The cheesery is less than 100km’s from us and they make a really nice selection of cheeses. I added the rest of my spinach to these and came up with a really good side dish, which could be served as a starter.

Mushrooms With Spinach And Gruyere
Mushrooms With Spinach And Gruyere
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Mushrooms With Spinach And Gruyere

Ingredients

  • 2 portobello mushrooms stalks removed
  • 100 g baby spinach
  • 2 cloves garlic crushed
  • salt and freshly ground black pepper for seasoning
  • a pinch of nutmeg
  • 30 g Gruyere grated
  • 10 g butter
  • olive oil for drizzling

Instructions

  • preheat the oven to 180° Celsius
  • wilt the spinach with the garlic and season
  • set aside to cool
  • squeeze out the excess liquid and add the nutmeg
  • chop finely and mix in the cheese
  • place the butter into a frying pan and cook the top of the mushroom
  • drizzle the bottom (ribbed side) with olive oil and season
  • distribute the spinach mix into each mushroom
  • bake for 10 minutes

 

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This post has been added in to my 2012 posts while I tidy up my blog

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