Spinach Gruyere and Parmesan Stuffed Mushrooms

Stuffed Mushrooms ~ the perfect appetizer ~lot's of flavor and goodness in a few delicious bites!!  These are made with the large stuffing type mushrooms and are packed with a mixture of toasty fresh Italian bread crumbs; sautéed mushroom stem pieces, shallot, garlic and spinach; and Gruyere and Parmesan cheeses. 

 

Ingredients:

20 large white mushrooms, about 1 lb

2 Tbsps melted butter for dipping mushrooms

2 Tbsps butter for sauté

1 small shallot, finely chopped

1 garlic clove, minced

8 oz frozen spinach, defrosted and completely drained

2/3 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling over the top.

1 cup Italian bread, bread crumbs see below

2 Tbsps olive oil

1/2 tsp salt

1/4 tsp black pepper

 

Directions:

For bread crumbs, preheat oven to 400 degrees.  Tear bread into pieces and put in food processor fitted with a metal blade, process until you get coarse crumbs.  Transfer to a bowl and toss with the olive oil, salt and pepper.  Spread in a baking pan and bake in middle of the oven until golden, about 6-8 mins.  Transfer to a bowl.

Prepare mushrooms:  Rinse and dry mushrooms and remove stems.  Dip each mushroom cap in the melted butter and place on a  large baking sheet.   Finely chop the stems, utilizing a total of 1/2 cup of them, set aside.  Melt butter in a heavy skillet pan, add the shallot and mushroom stems and sauté until soft about 3 mins.  Stir in the garlic and cook and additional 30 seconds.  Stir in the spinach and cook until heated through.  Add and stir in the breadcrumbs.  Remove from heat and stir in the cheeses.  Season with salt and pepper to taste. 

Stuff those mushrooms:  Mound filling in mushroom caps, pressing gently.  Sprinkle additional parmesan cheese over, and drizzle with any remaining melted butter, if desired.  Bake the mushrooms for about 20-25 mins until cheese is melted. 

 



Enjoy every yummy bite!

Italian Cheesecake with Berries and Cream

My favorite type of cheesecakes are those made with ricotta cheese.  The flavor is so distinctive, rich and creamy yet lighter then a cream cheese cheesecake.  Orange and lemon zests brighten and flavor the creamy ricotta mixture so nicely.  Many recipes call for no crust, but I need a crust, don't you?!!  This sweet and almondy~amaretti cookie crust pairs with it perfectly.  Add some fresh or macerated berries and cream and you have one delicious and decadent dessert!  Or it can be enjoyed simply as it is with no toppings or just the whipped cream.  An added bonus - ricotta cheesecake has more nutritional value then a cream cheese cheesecake: is a good source of calcium and protein and has less calories :)

 

Crust:

1 cup finely crushed amaretti cookies - amaretti cookies can be found in Italian specialty stores

3 1/2 Tbsps butter, melted  

1Tbsp sugar

Ricotta mixture:

4 cups whole milk ricotta cheese   
1 1/4 cups sugar 
1/4 cup flour                 
1/2 cup heavy whipping cream

2 tsps pure vanilla extract                  

1 tsp grated lemon zest

1/2 tsp grated orange zest

5 large eggs

Garnishes:

1 pint fresh berries

1 Tbsp sugar

1/2 cup heavy whipping cream

1 1/2 tsps sugar

1/2 tsp pure vanilla extract

 

Preheat oven to 350 degrees.  Mix cookie crumbs with butter and sugar and press onto bottom of 9" springform pan.  Bake for 10 minutes, let cool.
In the bowl of a stand mixer fitted with a paddle attachment beat together ricotta cheese, sugar and flour on medium until well blended.  Add whipping cream vanilla and zests, mix well.  Add eggs, 1 at a time, mixing just until blended after each addition, then mix until blended well and smooth.  Pour mixture over crust and bake on middle rack for about 1 hour and 10 minutes until center is almost set.
Run knife around rim of pan to loosen cake.  Cool before removing rim of pan.  Refrigerate several hours or overnight. 
Serve with fresh berries or macerate the berries by tossing with 1 Tbps sugar and letting sit for 30 mins to draw out the juices, cover and refrigerate before serving.  Pipe whipped cream around edges of cheesecake.  In a chilled bowl of a stand mixer fitted with a whisk attachment, beat on high cold whipping cream, sugar and vanilla until stiff peaks form. You can either top the cheesecake with the berries or serve alongside to top each slice with.  I had to serve mine on the side because my daughter loves plain Italian Cheesecake!

 

 

Enjoy!