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Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms
24 large organic mushroom caps 2 Tbsp. Henry's Unsalted Butter 1/2 c. Henry's Extra Virgin Olive Oil 1/2 sweet yellow organic onion, finely chopped 3 cloves garlic, minced 1/2 small organic red pepper 1 generous handful organic baby spinach, chopped 1 tsp. oregano 1 tsp. basil 1 Tbsp. fresh thyme, chopped sea salt and freshly cracked black pepper, to taste 1/4 c. white wine 4 oz. cream cheese 1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp. 2 organic lemons 1/2 c. breadcrumbs Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish. |
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