Description

If desired, before baking, top with any (or all) of the following to amp up the yummy:

Seasoned bread crumbs
Grated Parmesan cheese
Cooked and crumbled bacon

Ingredients

Scale

2 tablespoons butter
1 tablespoon olive oil
1 large shallot, finely diced (approximately ¼ cup)
2 tablespoons white wine
1 small clove garlic, finely minced
1 ½ pounds fresh baby spinach, roughly chopped
4 ounces light (Neufchatel) cream cheese
1/8 cup cream or half and half
Dash of freshly grated nutmeg
Dash of hot sauce (optional)
1 teaspoon salt
¼ teaspoon pepper
1 dozen large mushrooms (such as baby portobello or oyster mushrooms), cleaned and stems removed

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Instructions

Preheat oven to 375 degrees.
In a large sauté pan or Dutch oven, heat butter and olive oil over medium heat. Add the shallots and garlic and sauté until transparent. Add fresh spinach and cook until the spinach has wilted and any moisture has evaporated. Remove from pan and set aside.
In the same pan, add the white wine, cream cheese, cream, nutmeg, salt, pepper, and hot sauce. Cook over medium heat until combined and smooth. Stir in wilted spinach until completely coated. Remove from heat and let cool slightly. Adjust seasonings as desired. (Note: creamed spinach mixture can be made one day ahead and refrigerated until ready to use).
Fill the mushroom caps with the spinach mixture. Place the stuffed mushrooms in a shallow baking dish sprayed with nonstick cooking spray and bake, uncovered, for 20 to 25 minutes or until the filling is golden brown and the mushrooms are tender.

Notes

One cup of fresh spinach contains only 27 calories.

Moisture shortens the shelf life of spinach, so refrigerate unwashed spinach in a plastic bag until ready to use.

If you find yourself with an abundance of fresh spinach in season, freeze it for future use. Remove any large ribs, roughly chop, and blanch for 2 minutes in boiling water, chill quickly in ice water and drain well. Portion into zip-top bags, remove as much air as possible before closing, and freeze immediately.