Creamed Spinach Stuffed Mushrooms



This recipe marries are two yummy steak house staples, Creamed spinach and sautéed mushrooms.  In their restaurant version they are much more fattening than this rendition.



1 pound of fresh baby spinach or one 10 oz. package of frozen spinach

1 small onion minced

2 T. cream cheese

¼ C. milk

1 t. butter

1 T. flour

Dash of nutmeg

Salt and pepper

1 pound of big mushroom caps- stemmed

3 T. Parmesan cheese


Preheat oven to 350 degrees.


In a skillet, sprayed with Pam, sauté the minced onions.  Remove from the pan and set aside in a bowl.  If using fresh Spinach add it to the pan and cook on medium high heat turning it often until wilted, about one minute.  If using frozen cook according to package and squeeze dry.


In a small saucepan melt the butter and add the flour and cook on medium heat stirring for one minute.  Add the milk, keep stirring and cook for one minute.  Add the cream cheese, nutmeg, the cooked onions and spinach.  Remove from heat, salt and pepper to taste.


Spoon a small spoonful of creamed spinach into each mushroom cap.  Place on a jellyroll pan.  Place in hot oven and bake for 20 minutes.  Pull the pan out of the oven and sprinkle each mushroom with Parmesan cheese and place back in the oven for five more minutes.

Bourbon Mushrooms


Mushrooms are like the meat of the forest, as long as that forest does not have any deer, wild boars or squirrels and possum if you are one of the Clampets.  You know what I mean, mushrooms can be down right meaty.  There is nothing better than Bourbon and meat and mushrooms go perfectly with that truly American elixir.


To top it off what is better than a two-ingredient recipe?  OK, a one-ingredient recipe.  (Just remember that Pam, salt and pepper don’t count in my mind because they are like the air of cooking, you can’t live without them.)


1 lb of Mushrooms

2 T. Bourbon


Spray a non-stick fry pan with Pam.  Put on medium high heat and place whole mushrooms in pan in one layer cook for five minute uncovered then cover and cook another five minutes.  Flip the mushrooms over and cover, continue cooking for five minutes.  Uncover and add bourbon and cook uncovered until all the liquid is out of the pan and the mushrooms are a golden brown color.  Sprinkle with course salt and pepper.


I am having them in an arugula salad with a little blue cheese and grilled salmon.