STUFFED MUSHROOMS WITH GOAT CHEESE &
SPINACH
18 lg. unblemished mushrooms, wiped clean
1/4 c. dry white wine
1/4 c. chopped shallots
1 tsp. fresh thyme or 1/4 tsp. dried thyme leaves
1 tbsp. fresh lime or lemon juice
1 tbsp. unsalted butter
1/4 tsp. salt
1 tbsp. virgin olive oil
2 garlic cloves, finely chopped
1/2 lb. spinach, stems removed, the leaves washed, drained, squeezed dry &
coarsely chopped
Freshly ground black pepper
3 oz. mild goat cheese
Carefully pull out the mushroom stems and chop them finely, either by hand
or in a blender or food processor. Set the mushroom caps aside.
Preheat the oven to 350 degrees. In a large skillet, heat the wine, 1/4 cup
of water, 2 tablespoons of the shallots and the thyme over medium heat.
Bring the liquid to a boil and cook the mixture for about three minutes.
Add the mushroom caps, bottoms facing up, and sprinkle them with the lime
or lemon juice. Cover and cook until the mushrooms have shrunk by a third -
six to eight minutes. Remove the pan from the heat. Take the caps out of
the pan one at a time, tilting them to let any juices run back into the
skillet. Put them on a baking sheet, bottoms down, to drain them further.
Return the skillet to the burner and reheat the contents over medium heat.
Add the chopped mushroom stems, butter and 1/8 teaspoon of the salt; cook,
stirring frequently, until all the liquid is absorbed, six to eight
minutes. Transfer the chopped stems to a bowl.
Wash the skillet and return it to the burner. Add the oil and heat it over
high heat. When the oil is hot, stir in the remaining 2 tablespoons of
shallots and the garlic. Immediately place the spinach on top and sprinkle
with the remaining 1/8 teaspoon of salt. Cook, stirring constantly, until
all of the liquid has evaporated, about four minutes. Transfer the spinach
mixture to the bowl containing the chopped mushrooms stems and sprinkle
with pepper. Stir to combine. Break the goat cheese into small pieces
directly into the bowl, then carefully fold in.
With a teaspoon, mound the spinach and cheese mixture into the mushroom
caps. Place them in a baking dish and bake until they are browned on top
and heated through, about 20 minutes. Serve warm.
