Episode 119 - Shrooms - Cheesy Stuffed Mushrooms with Spinach

M-M-M-MUSHROOMS! No, not the bad types which makes you high but the edible ones, full of nutritional values which does not harm your health! Hehe Well, mushrooms are not really part of the vegetable and fruits category. They are basically grouped under Fungi and are so darn healthy that you can like eat as much mushrooms and won't get sick but maybe a little to much would harm your bowel system, if you know what I mean *hehe*.

For myself, mushrooms has a particular distinct taste to it. I usually have a very bad habit of eating them out of the tin can cos i love them but for some, mushrooms are just not very "edible". Bellybites.com mentioned that mushrooms are low in calories, have no cholesterol and are free of fat and sodium! How great is that?

Moreover, Mushrooms are full of essential minerals and contain B-complex vitamins. Some mushrooms can even help prevent diseases and keeps your skin healthy as well as promote good vision. Bellybites.com also mentioned that one portabella mushroom takes care of nearly one-third our daily value; a serving of white or crimini mushrooms supplies one-quarter of what we need daily. Now, isn't that a cool fact?

This is an easy Mushroom recipe stuffed with cream cheese and Spinach.

Cheesy Stuffed Mushrooms with Spinach

Ingredients:
8 medium -large sized mushrooms

Half Container of Philidelphia Cream Cheese (Spreadable)

Half a handful of Spinach leaves ("Bo Chai")

Half a handful of Basil Leaves (dried ones, 1 tablespoon)

Salt & Pepper

A few tablespoon of Olive Oil & Butter

Image from flickr.com

Method:

Cut the Spinach and basil leaves till fine. Mix them with the cheese. Put in salt and pepper to taste. Mix well. Wash the mushrooms thoroughly, add a bit of olive oil in the inner bit (bottom side up) and put a tablespoon of stuffing in each of the mushrooms. You can leave the mushroom stalk or you can cut them off as you like, both ways, it still taste good.

In a baking tray, grease with some Olive oil and butter, place the mushrooms stuffing side up. Drizzle with Olive oil before baking them in the oven, top heat on until you can see the cheese turns light brown. Timing should be around 15 - 20 minutes.

Serve with fresh tomato dip such as the instant Raguletto Tomato pasta Sauces.

Serves: 3-4