Single Leaf Winery

7480 Fairplay Road

Somerset, California 95684

530-620-3545

Single Leaf Stuffed Mushrooms

24 2 ½ -inch-diameter portobellini mushrooms (or 4 Large portabello mushrooms), stems chopped, gills removed, caps wiped clean

4 tablespoons butter

1 large bunch spinach, stemmed and cleaned

1 cup of chopped green onions

1 teaspoon dried oregano

½ teaspoon ground nutmeg

¼ cup dried breadcrumbs

1 ½ cups parmesan cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

4 large eggs

¾ cup whipping cream

Melt butter in a heavy, large skillet over medium-high heat. Add chopped mushroom stems, spinach, green onions, oregano and nutmeg. Sauté until stems are brown and mixture is dry, about 15 minutes. Add breadcrumbs and sauté another 5 minutes. Transfer to bowl and mix in 1-cup cheese, salt and pepper. Cool at least 15 minutes. (Mushrooms and filling can be made 1 day ahead to this point, wrapped separately and refrigerated.) Mix in eggs and cream.

Preheat oven to 375 degrees. Arrange mushroom caps rounded side down on baking sheets. Spoon filling into mushroom caps and sprinkle with ½ cup Parmesan cheese. Bake for approximately 20 minutes, until centers are set.

These mushrooms are a wonderful accompaniment to grilled sausages or, if using the large size, great paired with a salad and foccacia for a light summer meal.