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Spinach Stuffing

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Hoser View Drop Down
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    Posted: 12 April 2013 at 03:42
Last weekend as I noted in Tas's thread....I made some baked stuffed sole that came out very nicely, Unfortunately, I neglected to take photos of the plated dish, but we've had a lot of fish posts recently anyway.

I decided to show you the stuffing I prepared for the fish, and have used in different applications already. I was looking for some nice earthy flavors, and this is how it went.

First, I toasted up some nice walnut pieces....about 1/2 cup I guess.

Then I began to saute' some mushrooms with a good bit of chopped garlic and some evoo.

As the mushrooms and garlic got happy, I tossed some fresh baby spinach in a bit at a time. Put some in...let it wilt...put some more.

When that was all done wilting I transferred the whole mess to my processor and added some feta cheese

Then an egg, some salt and pepper and pulsed it until it was a nice consistency.

This stuffing was very well received by my dinner guests, and I also used it this week spread on halved tomatoes and topped with a grated cheese blend, which was delicious.  The spinach and feta were predominate in the flavor profile, with the mushrooms and toasted walnuts there in the background. I believe I will increase the toasted walnuts a tad the next time I make it. I also think it might be a nice base stuffing for mushroom caps, which will probably be the next item I try with it.

Thanks for looking.
Go with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 April 2013 at 04:50
This is very Mediterranean ... Stunning ... Great for chicken breast too ... and Sea bass, Gilt Head, fresh Squid and / or fresh Cod ...
It is on short list ...
Thanks for posting.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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