Shiitake Rockefeller

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 6 medium shiitake mushrooms
• 2 tablespoons olive oil
• 1 tablespoon worcestershire sauce
• salt and pepper
• 1 lb fresh spinach leaves, washed and dried
• 1 tablespoon butter
• 1 tablespoon wine
• 2 tablespoons fresh garlic, finely chopped
• 1/2 lemon, juice of
• salt and pepper
• 2 tablespoons panko breadcrumbs (japanese-style breadcrumbs)
• 1 1/2 tablespoons unsalted butter, melted

Recipe

• 1 preheat oven to 300 degrees f.
• 2 prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. discard stems.
• 3 mix 2 tablespoons olive oil, 1 tablespoon worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
• 4 toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
• 5 while mushrooms are roasting, prepare spinach mixture for topping.
• 6 melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
• 7 add 1 tablespoon of wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. toss.
• 8 when mushrooms are done, place them cap side down on an ovenproof plate. top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of panko (japanese-style breadcrumbs).
• 9 drizzle with melted butter and broil until golden brown.