Spinach Stuffed Mushrooms

Name: Spinach Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15
Ingredients: 20 mid size fresh button mushrooms; olive oil for brushing; 2 tbs butter; 1 10 oz package of frozen chopped spinach, thawed and squeezed dry; 1 cup ricotta cheese; 2 tbs Dijon-style mustard; 2 tsp fresh marjoram or 1 tsp dried; kosher salt and freshly ground black pepper to taste

Ingredients

20 mid size fresh button mushrooms
olive oil for brushing
2 tbs butter
1 10 oz package of frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
2 tbs Dijon-style mustard
2 tsp fresh marjoram or 1 tsp dried
kosher salt and freshly ground black pepper to taste

Here is a great recipe for entertaining prior to serving a big meal. Savory and delicious with every bite. This recipe uses marjoram, which is a member of the mint family. It is similar to-but lighter in taste than oregano

Pre-heat oven to 350 degrees.
Remove stems from mushrooms down to the center of the mushroom being careful not to break through to the meat. You will have a hollow space that will allow you to stuff the mushroom. Set aside
In a saute pan melt butter and saute mushroom stems, stirring until juices have cooked down about 4 minutes.
Add spinach and cook about 4 minutes longer.
Remove from heat and stir in remaining ingredients.
Spoon spinach mixture into mushroom caps.
Bake for 15 minutes.