Stuffed mushrooms with spinach and fontina mimic Maggiano's appetizers
Ellen Folkman | Special to the Times
You asked for it: Maggiano’s (Copycat) Stuffed Mushrooms
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.
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 firstname.lastname@example.org. Include your name, city and phone number.
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Maggiano's (Copycat) Stuffed Mushrooms
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon granulated garlic
¼ teaspoon dried oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Sprinkling of paprika
12 large mushrooms
½ teaspoon minced garlic
4 tablespoons extra virgin olive oil, divided
6 cups fresh spinach
½ pound unsalted butter, softened
1 cup Fontina cheese, grated
1 ½ cups Japanese-style Panko breadcrumbs
Salt and pepper, to taste
Remove stems from mushrooms, wipe with a damp paper towel to clean and place in a large mixing bowl. Coat with two tablespoons extra virgin olive oil and salt and pepper to taste. Place on baking foil lined baking sheet with gills up and roast in a 350 degree Fahrenheit oven for 10-15 minutes. Remove and cool slightly then turn over to allow juice to drain.
In a saute pan add remaining 2 tablespoons olive oil and fresh minced garlic. Over medium heat allow garlic to brown slightly. Add fresh spinach and salt and pepper to taste. Begin to stir spinach until it reduces in volume. Remove from heat, drain and cool. Lay spinach out on cutting board and lightly chop.
In large mixing bowl add butter, salt, pepper oregano, granulated garlic, basil, parsley and Panko. Mix by hand until thoroughly combined. Form into one ounce discs to fit mushrooms.
Using separate mixing bowl, add in cooked spinach and Fontina cheese. Mix well. Place one to two ounces of the spinach mixture into each mushroom cap. Top with butter mix, sprinkle with paprika. At this point either keep cold for future use or bake in 350 degree oven until golden brown.