Description
This affordable, vegetarian version of Oyster Rockefeller is baked in an aeblskiver pan.
Ingredients
- 1/4 cup unsalted butter
- 2 large cloves garlic, minced
- 1/4 cup Panko crumbs (or dried bread crumbs)
- 2 tablespoons grated Parmesan
- freshly ground black pepper
- 7 large cremini mushrooms, stems removed (the mushrooms should fit into the well of your aebleskiver pan)
- 1 large shallot, minced
- 2 cups chopped fresh baby spinach (about 4 ounces)
- 1/4 cup dry sherry
- 1/4 cup heavy cream
- lemon wedges
Instructions
- Turn the oven to 450°F and place a cast-iron aebleskiver pan in the cold oven. While the oven is heating, chop the garlic, shallots and spinach.
- Melt the butter in a medium skillet over medium heat. When it bubbles, add the garlic and reduce the heat to low so the garlic softens but doesn’t brown. Cook 2 minutes, then remove from heat. Drizzle 1 tablespoon of the garlic butter over the Panko crumbs and toss to coat. Add the Parmesan and a grinding of fresh black pepper. Toss again to blend well. Set aside.
- Spoon 1 teaspoon of the garlic butter into each well of the hot aebleskiver pan and top with one mushroom cap, gill-side up. Bake10 minutes.
- While the mushrooms bake, return the remaining garlic butter to medium heat, add the shallots and cook 2 minutes. Stir in the spinach and cook until wilted. Add the sherry and some freshly ground black pepper. Cook until the spinach is very soft and the sherry has reduced, about 3 minutes. Add the cream and cook for a minute or until slightly thickened. Set aside until the mushrooms are done.
- Fill the mushroom caps with the spinach mixture, distributing it evenly. Pour any leftover cream sauce over the filled caps. Top each cap with the Panko crumbs and bake for another 5 to 10 minutes. The mushrooms are done when the crumbs are deep gold and the sauce is bubbling.
- Serve immediately with lemon wedges.