Stuffed Mushrooms And Chow Mein Noodles
This Stuffed mushrooms and Chow Mein noodles will melt in your mouth! Preparation time: 45 minutes. 2 servings.
|8.818 oz||fresh spinach, cleaned|
|14.11 oz||large mushrooms (about , stems separated from caps|
|8.818 oz||ricotta cheese|
|1.764 oz||blue cheese|
|0.25 tsps||black pepper|
|Fresh chives, chopped|
|2 Tbs||homemade breadcrumbs|
|2 Tbs||Parmesan cheese, grated|
|2 Tbs||olive oil|
|14.11 oz||Chow Mein Noodles or rice pasta|
|3 cloves||garlic, crushed|
|2 Tbs||sour cream|
|0.25 tsps||sea salt|
|Parsley for sprinkling, chopped|
Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX.
Drain and coarsely chop. Chop mushroom stems in a blender.
Melt the butter over low heat, add the onion and cook for 1 minute.
Add chopped mushroom stems, and saut for 4-5 minutes, stirring often.
Add chopped spinach; stir well and saut 2 more minutes.
Remove from the heat.
Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste.
Add chopped stalks and spinach mixture, stir and combine thoroughly.
Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity.
Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom.
Drizzle each filled cap with olive oil.
Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain.
Mix and combine garlic, sour cream and salt and stir into the cooked pasta.
Sprinkle with chopped parsley and served with stuffed mushrooms.