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 Emmental
- Portobello 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 Portobello mushrooms I could find and I chose a locally manufactured Gruyere cheese. The cheesery is less than 100 km’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
Ingredients
- 2 portobello mushrooms stalks removed
- 100 g baby spinach
- 2 cloves garlic crushed
- salt and freshly ground black pepper to season
- a pinch of nutmeg
- 30 g Gruyere grated
- 10 g butter
- olive oil for drizzling
Method
- 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
Click on the links for conversions and notes.
This post has been added in to my 2012 posts while I tidy up my blog a non-helping hand was given by a professional
I don’t eat mushrooms often but my mum loves them with spinach! I will try this for her 😀
Cheers
Choc Chip Uru
Hope she enjoys them Uru 🙂
This looks so good, Tandy. I have to try it. 🙂
Hope you enjoy them Sylvia 🙂
Love stuffed mushrooms – bet these were tasty!
They were indeed!
Yes, one of my favourite combinations.
Glad to hear that!