The Hand Off: Spinach Chipotle Custard Filled Mushrooms
By Brianna Bain
San Diego, CA – Well it has happened again… It only really occurs a few times a year, if that. I have managed to try something for the first time with total success – hooray for custard! I never knew how easy it was and how lovely a filling it made. I have made many an omelet before but this mixture of egg and creme is a richer, smoother, fluffier creation. Irresistible! Sarah’s Inside Out Squash Pie lit a spark of imagination for me to continue the “food within food” theme. I have also gone savory this week but have added a spicy California flare with a Chipotle cheddar to flavor my custard-y goodness.
CLICK HERE for the full post and recipe.
To begin my ” food inside of food” creation I selected the finest looking large portebella caps from San Diego’s own Meadow Mountain Mushroom co. to fill my caps I selected locally grown organic spinach, organic half and half and a chipotle cheddar from Bravo Farms cheese factory in Traver CA. a first time buy for me and well worth it!
This recipe is simple and tasty, putting a little extra effort into selecting unique ingredients I believe made all the difference. This recipe could also be made with just the basics and still be full of flavor though. Eggs milk cheese salt and pepper. The combination of mushroom, spinach and creamy filling is practically fail proof but add a spicy smokey cheese and a little red pepper flake and now we’re really talkin!
I encourage you to use this basic custard filling recipe to create your own flavor and maybe even try filling a different kind of veggie while your at it… but until then at least try this.
Spinach Chipotle Custard Filled Mushrooms
Prep time: 20 minutes
Cook time: 40 minutes
- 2 egg yolks
- 1 whole egg
- 3/4 cups half & half (or light cream)
- 1/3 cup grated cheese (cheddar, Gruyere, fontina) -I used chipotle cheddar
- Salt and freshly ground pepper, to taste
- 1/4 tsp red pepper flakes
- Olive oil, for brushing mushrooms
- 1 cup spinach sauteed with 3 garlic cloves and a bit of olive oil
- Preheat oven to 375 degrees.
- Brush the mushroom caps with some olive oil and set aside.
- In a large bowl whisk the yolks, egg and half & half (or cream) and season with salt, pepper and red pepper flakes.
- Stir in the cheese.
- Pour the mixture into the mushroom caps (3/4 full) -very important! overflow is immanent if otherwise.
- Place the filled mushrooms in a medium/large baking pan. Add a heaping tablespoonful of the braised spinach to the center of each filled mushroom.
- Bake filled mushrooms in the center of the oven until just set, about 40 minutes.
- Let the tops of the custards brown slightly.
- Remove baking pan from oven – Let cool 5 to 7 minutes then serve.