Thursday, November 23, 2017
Cooking

Stuffed mushrooms with spinach and fontina mimic Maggiano's appetizers

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I would like the recipe for Maggiano's stuffed mushroom appetizer. Thank you.

Suzanne Nichols, Spring Hill

Cindy Shea of Spring Hill found this copycat recipe at food.com. I've not personally had the appetizer at Maggiano's restaurant but can tell you this is delicious. It's a show-stopper of an appetizer that will impress your guests. While there are a few steps to make this recipe, it's relatively easy. I've never worked with fresh spinach other than using it in salad so this was new for me. Use a skillet with high sides when sauteing the garlic and adding the spinach. It's easier to move the spinach around with tongs than a spatula or spoon. It cooks down quickly but you need to keep it moving. It's important to mention that there is an excess amount of filling for 12 mushrooms. Unless your mushrooms are larger you will have left over filling and topping. The type of mushroom was not specified in the recipe so I used baby Portobello's because they are larger than the crimini variety. Six cups of spinach equals one bag from the packaged produce section. These two-bite appetizers are packed with flavor.

Recipe request

Ponjola Priest of Hudson would like a recipe for watermelon rind preserves. Joyce Rousseau of Dunedin would like the recipe for Albanian sauce from the Paradise restaurant in Safety Harbor.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.

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