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Stuffed Mushrooms with Spinach

Reviewed: Sep. 18, 2010
In 2010 I gave this recipe a 5 star. Making this today, I give this a 3 star. Here's the differences I made when cooking, which I believe is the reason for the 3-5 star difference. 2010 VERSION - I used 5 portobello mushrooms (instead of the 12 large mushrooms) and doubled the recipe. Because the portobello mushrooms have such a small stem compared to the cap, there wasn't very much mushroom in the stuffing. I also made sure to drain the cooked spinach very very well. After I finished cooking the stuffing (hadn't stuffed them into the mushroom yet), the stuffing tasted amazingly delicious, very creamy, and full of flavor. TODAY'S 2013 VERSION - I used 12 large mushrooms, like how the recipes asks for. Because large mushrooms have a gigantic stem compared to the cap, I ended up with a LOT of chopped mushroom in the stem. This made the ratio between the heavy cream and mushroom/bacon/spinach a lot smaller. I also drained the spinach well, but not as well as the 2010 version. So when I finished cooking the stuffing, it seemed like there was barely any cream and mostly just spinach/mushroom/bacon. I even added an extra 1/4 cup of cream but it was definitely not as full of cream as the 2010 version. When I tasted it, it wasn't amazing. Just good. CONCLUSION - If you're using portobello mushrooms, use all the stems in the stuffing. If you're using large mushrooms, only use half of the stems or less. And make sure you drain the spinach very very well.
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