These easy-to-make-ahead appetizers are a refreshing change from the usual sausage stuffed mushrooms.
INGREDIENTS:
24 large mushrooms
Olive oil
2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry
1 large fennel bulb, finely diced
4 green onions, sliced
2 cloves garlic, finely minced
1/4 cup butter
Salt and cayenne, to taste
4 ounces Parmesan cheese, freshly grated
8 ounces Feta cheese
2 tablespoons Pernod
1 teaspoon ground fennel seed
1/2 teaspoon nutmeg
METHOD:
Remove stems from mushrooms and toss mushroom caps with oil to coat outside. Place mushrooms on a rimmed baking sheet; set aside.
Cook spinach. Drain and squeeze out all liquid. Chop.
In sauté pan melt butter. Add diced fennel bulb, green onions, and garlic and saute until tender.
In a food processor, combine spinach, fennel mixture, and seasonings. Puree until smooth. Add feta and Parmesan cheeses and process.
Add Pernod and adjust seasonings. Stuff mushroom caps and bake until tender, approximately 20 minutes.
YIELD: Serves 6-8
SOURCE: Chef Juliette Wilcox
