Beer braised stuffed baby ‘bellas with horseradish dijonnaise.
This dish was actually a leftovers dream come true after having made a couple of tasty med-rare bacon blue burgers a half week before. We looked through the fridge and stumbled across the leftover mushrooms and spinach from our burgers, and we inevitably succumbed to the creamy temptress that is blue cheese. We knew a night of gluten-free deliciousness wouldn’t kill us, so we decided that stuffed mushrooms were the logical choice.
Ingredients
1 Shallots
3-4 cloves of garlic
8-10 medium baby bella mushrooms
4-6 oz. of beer ( for braising)
thyme
bay leave
salt & pepper to taste
a couple handfuls of baby spinach
blue cheese (enough to properly coat the spinach in melty goodness)
Instructions:
Clean your mushrooms with a paper towel or clean dish towel (do not rinse as to avoid water logging your mushrooms)
Stem mushrooms and sautee with beer and salt & pepper cap side up until they are a deep brown color
Remove mushrooms from heat and set aside on a baking sheet
Sautee baby spinach with shallots, garlic, blue cheese, and thyme until just wilted
Fill mushrooms with spinach mixture and top with more blue cheese (because why not?)
Bake at 350 for 10-15 minutes
Served with horseradish dijonaisse (horseradish + mayo + dijon)
