Monday, October 17, 2011
Simple Spinach and Mushroom Cups
This meal will take approximately 30-45 minutes to cook, and you are going to make two to three large pastry cups.
1. ½ a package of frozen spinach or about 1/2 pound of cooked, drained, and chopped spinach)
2. 1 tablespoon of butter or margarine
3. ¼ cup of milk
5. 1 fresh peeled, and chopped garlic clove.
6. 1 large Portobello mushroom
7. 3 tablespoons of julienne sun-dried tomatoes
8. ½ to ¾ of a package of soft goat's milk cheese
9. 2 Pepperidge Farm Puff Pastry shells (Any type of vegetarian pastry shell or cup will work just fine).
1. Pre-heat the oven 400 degrees (or the temperature listed for that product), and cook the shells, on a cookie sheet, according to the directions on the box.
2. While they cook, heat the frozen spinach in the microwave, put half away for another time, and leave the remaining spinach in the bowl or dish it was cooked in.
3. Melt the butter in a medium saucepan.
4. Add the chopped mushrooms and cook them for about 5 minutes
5. Add the milk and garlic, sauté over a low heat for 10 minutes, until they are soft and juicy.
6. Drain any excess juices from pan, and add the spinach, tomatoes, and cheese to the mix.
7. Heat (stirring occasionally) for 10-15 minutes.
8. Pour the mixture into the cooked cups. You will have a little extra.
9. Place filled cups in the oven for another 2 or 3 minutes.
Spinach and mushrooms are two of my favorite vegetables, and I am always looking for ways to mix the two together or with other ingredients. One evening I was cooking mushrooms the way I always do (in melted smart balance spread with milk and garlic) and I thought, what if I made a dip with spinach, goat’s cheese, mushrooms, and sun-dried tomatoes? I originally put the spread on a slice of bread. When I made this for my family the first time, I wanted to serve it in one large pastry shell, , but when I got to the store I couldn’t find any vegetarian pie crust.
I found the Pepperidge Farm shells, and turned out to be perfect for several reasons.
1. They didn’t have lard or any other animal products in them. They don’t even contain eggs or milk!
2. They are tasty. The shells are soft, crisp, light, and airy, everything you would want in a pastry dish.
3.I've always been able to find them.
4. The shells are simple to cook, just stick them in the oven at 400 degrees, cook for about 25 minutes, and stick a fork inside to remove the center part. Then you can put whatever you want inside of it. I’ve made this dish for family and friends, and everyone loves it.