Some New Year’s Eve favorite foods are traditional and some are trendy. Whether you are planning a full meal or party finger foods, here is one recipe that gonna fit in any New Year’s Eve menu-Stuffed Baby Mushrooms.
- 16 baby portobello mushrooms (creminis)
- 1 pound ground chicken or turkey breast-now you know what to do with the Christmas leftovers.
- 1 teaspoon fennel seed, 1/3 palmful
- 1 small onion, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 lemon, zested
- 1 cup shredded Asiago cheese
- 1/2 cup breadcrumbs, a couple handfuls
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts or chopped almonds
Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 C. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with olive oil and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
Open a bottle of Sauvignon Blanc and enjoy.