Stuffed Mushrooms

stuffed mushrooms

Fresh mushrooms stuffed with spinach, onion and cheese, flavored with Pernod, coated in panko and pan-browned.

  • PrepN/A |
  • TotalN/A |
  • Serves30 mushrooms

Ingredients

    • 30 each medium mushrooms (stem removed and cleaned)
    • 1 cup baby spinach
    • 1/8 onion finely diced
    • 1 Pernod
    • 2 oz grated Swiss cheese
    • 1 cup all purpose flour
    • 3 eggs beaten
    • 2 cups Japanese bread crumbs
    • Olive oil for sautéing

Instructions

Place a large sauté pan over medium-high heat.

Add the onion and sauté for 1 minute.

Add the spinach and toss
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Add the Pernod followed by the cheese.

Remove from the heat and let cool

Chop the spinach mixture roughly

Stuff the mushroom caps with the spinach mixture and freeze.

Set up your standard breading procedure, flour, egg wash and bread crumbs. Bread the mushrooms first in flour, then egg wash then bread crumbs.

Sauté mushroom caps in the oil until browned on all sides

About Swissôtel Chicago:

Swissôtel Chicago is a AAA Four Diamond hotel offering 661 newly renovated guestrooms, suites and a new state-of-the-art, 50,000 square foot Events Centre. The all-glass triangular hotel, designed by Harry Weese, is wedged into the confluence of the Chicago River and Lake Michigan and features wrap-around views from Navy Pier to Millennium Park and The Magnificent Mile. For more information please visit www.SwissotelChicago.com.


Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource