Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Spinach Stuffed Mushrooms


SPINACH STUFFED MUSHROOMS
Abuelo's Recipe

Mushrooms:
20 large mushrooms, caps removed
2 tablespoons butter, melted
1 teaspoon Lawry’s seasoning

Mix well and cook at 400 degrees for 4 minutes or until tender, depending on the size of the mushrooms

Spinach Stuffing:
1 teaspoon butter
2 tablespoons diced onions
1 teaspoon chopped garlic
1 teaspoon diced, seedless jalapeno peppers
2 tablespoons diced red bell pepper
1/2 cup sliced mushrooms
1/4  cup corn
dash of Lawry’s salt
8 oz. chopped fresh spinach
4 oz. Velveeta cheese, cut in small pieces (or 4 oz. shredded cheddar cheese)

On a low flame, melt butter in saute pan. Add garlic and onions. Cook until onions are tender. Add red peppers, jalapeno, mushrooms, corn and Lawry’s. Continue cooking for approximately 1 minute. Add fresh spinach and cheese. Stir constantly until cheese is melted and spinach is limp. Remove from flame. Stuff mushrooms caps with filling and top with shredded Cheddar/Monterrey blend. Place into a 400 degree oven and heat approximately  4 minutes or until cheese has melted. Serve immediately.


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