Once again, this dish was inspired by Cafe Ba Ba Reeba. This is one of David’s favorite dishes there, though I honestly can’t remember if I’ve had it. So for this, I let David take the reigns since he knew what “we” were going for (and clearly, by we, I mean he!) He found this recipe online, and made a few tweaks. For one, he omitted the bacon; secondly, he added manchengo cheese to the recipe in an equal amount to the Parmesan that was already in the recipe. I thought they tasted pretty good!
BaBaReeba-equse Spinach and Manchengo Stuffed Mushrooms
2 tablespoons butter
1 (10 ounce) package frozen chopped
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
⅜ cup heavy cream
¼ cup grated Parmesan cheese
¼ cup shredded manchengo cheese
salt and pepper to taste
2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan & manchengo cheeses, salt and pepper.
Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned
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