1 small package of Stuffing Mix (follo
w simple directions, adding butter and water, do not add chopped vegetables)
1 package Frozen Spinach, thawed and well drained. OR 1 bag of Fresh Spinach, washed, heated in sauce pan with no added water, only the remaining water from cleaning.(Stir constantly over Med. Heat for 3 minutes until spinach is wilted. Do not over cook)
Salt and pepper to taste
1/4 cup grated mozzarella cheese
1/4 cup grated yellow mild cheddar
Dash of Italian salad dressing
This recipe for grilled stuffed jumbo white mushrooms cooks beautifully on the grill. It’s easy and impressive served as an appetizer or side.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Rebecca Federman heads the largest public menu collection in the country.