Spinach Stuffed Mushrooms

• 24 crimini mushrooms (stems removed)

• 1 PKG frozen spinach
• Four large eggs (or five medium)
• 2 TBL AP flour
• 2 TBL butter
• 1/2 C cold milk

OR 1 package Spinach Souffle (Skip steps 2 through 14)

1. Clean mushrooms by rubbing with dry paper towel (See note at bottom)
2. Thaw spinach completely
3. Squeeze as much water from the spinach as you are able and set aside
4. Separate yolks from eggs, and set both yolks and whites aside
5. Shred 1/4 C Parmesan cheese
6. Add 1/2 tsp paprika to cheese and 1/2 tsp salt and set aside
7. In a hot skillet, melt the butter and stir in the flour, cooking until it starts to brown – this creates a roux
8. Add milk whisking continually – this creates a bechemel sauce
9. Temper half your bechemel into your egg yolks, then mix back into the pan
10. Remove from heat and set aside
11. Add 1/2 tsp cream of tartar to egg whites
12. Beat egg whites until stiff peaks form
13. Break apart dried spinach, then gently mix in with the cheese and bechemel
14. Gently fold spinach mixture into the beaten egg whites
    ALTERNATE TO STEPS 2 – 14: Buy a premade Spinach Souffle, and defrost
15. Fill mushroom caps with spinach souffle
16. Bake at 350º for 15 minutes or until souffle is puffy
17. Serve immediately

Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

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