Morel Mushrooms Stuffed with Spinach and Cheese
Appetizers • European
Description
Morel Mushrooms Stuffed with Spinach and Cheese
Ingredients
- Butter 5 oz
- Fresh Mushrooms 20 oz
- Morels 5 lbs
- Dry White Wine 0 fl oz
- Pork Skewers 20 oz
- Breadcrumbs 0 oz
- Dried Dill Stems 0.5 teaspoon
- Dried Rosemary 0.5 teaspoon
- Spinach 20 oz
- Monterey Jack Cheese 10 oz
Step-by-Step Guide
Step 1
Sauté the spinach in a saucepan with a small amount of water until soft. Drain and chop finely. Grate the cheese. Dice the fresh mushrooms into small cubes (preferably a mix of wild mushrooms).
Step 2
Preheat the oven to 390°F.
Step 3
In 3 tablespoons of butter, sauté the caps of the morel mushrooms until golden, carefully turning them to avoid damage. Remove from heat.
Step 4
In the same skillet, sauté the finely chopped wild mushrooms in the remaining 2 tablespoons of butter, adding the wine and allowing it to evaporate. Remove from heat.
Step 5
In the same skillet, brown the sausages until cooked, breaking them into pieces. Then add the finely chopped sautéed mushrooms, mix, and cook for another 15 minutes over low heat.
Step 6
Add the breadcrumbs, dill, and oregano to the sausages. Mix well.
Step 7
Add the spinach, stir for 3 minutes, remove from heat, and let cool.
Step 8
Add the cheese to the cooled filling and mix.
Step 9
Carefully place the filling on each mushroom cap.
Step 10
Arrange the stuffed caps on a baking sheet and bake in the oven for 15 minutes. Serve warm.
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