Recipe
ARTICHOKES, CRAB AND SPINACH Recipe by: Omar Ferpen, Executive Chef, The Kohler Grand Hotel, Rochester MN
STUFFED PORTABELLAS WITH Mushroom Council/Pennsylvania Dept. of Agriculture Ingredients
• 6 Portabella mushrooms, stems removed • 2 Cups balsamic vinaigrette • 1/2 Cup mayonnaise • 8 oz. Cream cheese, softened • 1 Cup fresh Parmesan cheese, shredded
• 13.5 oz. Can artichoke hearts, drained and finely chopped
• 12 oz. Crab, shredded • 1 Cup frozen spinach, thawed and drained • 1/2 Cup oyster mushrooms, chopped • 1 Medium red pepper, diced • 1 Medium red onion, diced • 3 Cloved fresh garlic, chopped • 1 tbs Fresh dill weed
Preparation • Olive oil, as needed • Chopped garlic, as needed • Fresh grated Parmesan cheese, as needed
Directions 1. Clean Portabella mushrooms and marinate 1/2 hour in balsamic vinaigrette.
2. Blend together mayonnaise, cream cheese and Parmesan cheese. Stir in next 8 ingredients.
3. Place marinated Portabella mushrooms gill side up on baking sheet. Brush with olive oil and chopped garlic. Stuff with artichoke mixture and top with additional Parmesan cheese. Bake at 400°F for 10 minutes. Serve hot.
Yield: 6 servings 8 MMG May 2012 • Out & About Morgan Hill Mushroom Mardi Gras Program
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