Stuffed mushrooms! This colorful “amuse bouche” is the perfect healthy appetizer for your next get-together or ladies lunch. To make the stuffing, we begin with some fresh shallots,
and fresh garlic: Put the garlic, radish and shallots into a small food processor and then fry them in some olive oil until golden brown.
Stuffing needs bread or bread crumbs to hold it together. I had real success with Italian Taralli crackers. In the processor they went. We have a small food processor that I seriously don’t know how we could live without. We used it practically every day to blend our meals into purée for our little one before he could eat his food in larger pieces. The smallest, most inexpensive kind works wonders and does not create that much added mess to clean up. Before moving to France, I never had a small food processor like this – maybe they were invented only recently? The one below from KitchenAid is very similar to the one we have. The hand mixer we use about once a week to blend our fresh soup and the handle of this mixer detaches and twists on to the top of the plastic canister with the blade which dices veggies perfectly. The whisk function comes in handy for making fresh whipped cream.
Next, beat one whole egg and add the Taralli crumbs to the egg.
Put everything in one dish and mix in a little spinach. Fresh is better. Since I did not have any, I used frozen (defrosted). Add salt and pepper.
To prepare the mushroom caps, push the tail one direction and then once in the opposite direction. It should come out entirely, like this:
Fill the caps with your stuffing mixture:
Pop them in the oven at 200C (375F) for a good 30 minutes.
Top with a slice of cherry tomato, and serve hot!
Spinach and Radish Stuffed Mushroom Poppers
3/4 cup diced radish
1/4 cup diced shallots
1 garlic clove (1/2 if you prefer less)
2 tablespoons olive oil
1/4 cup defrosted spinach or 1 cup fresh processed fresh spinach leaves,
1/2 cup Taralli cracker crumbs (the measurement is taken after they have been processed)
1/2 teaspoon salt
1/4 teaspoon pepper
a sprinkling of Paprika
25 medium sized mushrooms. You can use any variety you like
Place the peeled radish, peeled shallots and peeled garlic clove (remove the center part) in a food processor and pulse until diced.
In a small saucepan, fry the radishes, shallots, and garlic in olive oil until golden brown. Once cooked, place in a small bowl and set aside.
Blend the Taralli crackers in a food processor and pour them into a bowl with one whole beaten egg. Mix together.
Put everything in one larger mixing bowl and add in the spinach, salt and pepper and mix well.
Stuff the mixture into mushroom caps and lay on a baking sheet. No need to grease the baking sheet. The mushrooms may be top-heavy with the stuffing and will want to fall over. If you put them next to each other for support, they will stay standing up.
Gently place the tray in the oven at 200C or 375F for 30 minutes. Take out when the top of the stuffing is has browned slightly. Tap a light dusting of paprika.
Cut very thin slices of cherry tomatoes and place them delicately on top of the stuffing. Arrange the mushrooms on a serving platter and serve hot just out of the oven.
Get ready for an explosion of flavor! Enjoy!
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