Mushrooms Rockefeller

Story and Recipe by By Rhonda Schuldt/ Photography by Adam Milliron

Spinach

Spinach - not Popeye’s stringy canned version, but the fresh, tender leaves that emerge as one of spring’s first seasonal treats - is certainly the superfood our favorite pumped-up cartoon sailor advertised.

As an excellent source of iron, magnesium, calcium, potassium and other minerals, vitamins A, K, B2, B6, E, dietary fiber, protein, and phytonutrients, one cup of this early spring crop adds a low-calorie, massively nutritious punch any time of day, from breakfast through dinner. Some favorite ways to enjoy spinach throughout the day include:

Scrambled into eggs with feta and onion
Blended into almond milk, banana, and mango smoothie
Drizzled with fresh lemon juice, olive oil, and a sprinkle of salt and pepper for a quick salad (top with grilled fish, chicken, or chopped boiled eggs for a satisfying meal)
As a replacement for lettuce on sandwiches, burgers, and wraps (think BST instead of BLT)
Chopped and stirred into chicken (or any) soup
Blended with basil into a nutritious pesto
Sautéed in olive oil with grape tomatoes and fresh herbs for a quick and healthful pasta sauce

But, by far, my two favorite ways to enjoy spinach start by simply sautéing fresh garlic in olive oil until soft and adding baby spinach just until wilted. This is a lovely side dish on its own, but also the start of a more decadent creamed version that doubles as the base for Mushrooms Rockefeller.

Mushrooms Rockefeller

The original Oysters Rockefeller hails from New Orleans’ famed Antoine’s Restaurant. Its closely guarded recipe does not include spinach, but many of its endless variations add this healthful green.

2 tablespoons butter

1 tablespoon olive oil

1 large shallot, finely diced (approximately ¼ cup)

1 small clove garlic, finely minced

1 ½ pounds fresh baby spinach, roughly chopped

2 tablespoons white wine

4 ounces light (Neufchatel) cream cheese

1/8 cup cream or half and half

Dash of freshly grated nutmeg

Dash of hot sauce (optional)

1 teaspoon salt

¼ teaspoon pepper

1 dozen large mushrooms (such as baby portobello or oyster mushrooms), cleaned and stems removed

Preheat oven to 375 degrees.

In a large sauté pan or Dutch oven, heat butter and olive oil over medium heat. Add the shallots and garlic and sauté until transparent. Add fresh spinach and cook until the spinach has wilted and any moisture has evaporated. Remove from pan and set aside.

In the same pan, add the white wine, cream cheese, cream, nutmeg, salt, pepper and hot sauce. Cook over medium heat until combined and smooth. Stir in wilted spinach until completely coated. Remove from heat and let cool slightly. Adjust seasonings as desired. (Note: creamed spinach mixture can be made one day ahead and refrigerated until ready to use).

Fill the mushroom caps with the spinach mixture. Place the stuffed mushrooms in a shallow baking dish sprayed with nonstick cooking spray and bake, uncovered, for 20 to 25 minutes or until the filling is golden brown and mushrooms are tender.

Makes 12

If desired, before baking, top with any (or all) of the following to amp up the yummy:

Seasoned bread crumbs

Grated Parmesan cheese

Cooked and crumbled bacon

Side notes:

One cup of fresh spinach contains only 27 calories.

Moisture shortens the shelf life of spinach, so refrigerate unwashed spinach in a plastic bag until ready to use.

If you find yourself with an abundance of fresh spinach in season, freeze it for future use. Remove any large ribs, roughly chop, and blanch for 2 minutes in boiling water, chill quickly in ice water and drain well. Portion into zip-top bags, remove as much air as possible before closing, and freeze immediately.