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Shrimp, spinach and cheese stuffed mushrooms

12:26 PM CDT on Thursday, November 1, 2007

SHRIMP, SPINACH AND CHEESE STUFFED MUSHROOMS

2 tablespoons vegetable oil
3 tablespoons chopped garlic
1 pound finely chopped raw tiger shrimp (or use crab meat)
2 pounds washed spinach, chopped
2 cups shredded Gruyere cheese
Juice of 1 lemon
1 pound medium mushrooms, washed and stemmed

Preheat oven to 350 F.

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Heat oil in a large sauté pan over low heat. Add garlic and cook, stirring, until fragrant but not browned. Add shrimp, spinach, cheese and lemon juice. Fold the mixture over and over until spinach cooks down evenly and cheese is melted.

Stuff mushroom caps with shrimp-cheese mixture. Place on a rimmed baking sheet and bake for 10 to 15 minutes, or until cheese is bubbling. Makes about 18 mushrooms, depending on size.

SOURCE: Executive chef Blythe Beck, Hector's on Henderson

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