Stuffed Mushrooms And Chow Mein Noodles

• 8 1/3 cups fresh spinach cleaned
• 4 mushrooms large, about 400g, stems separated from caps
• 1/2 tablespoon butter
• 1/2 onion chopped
• 1 cup ricotta cheese
• 5 15/16 tablespoons blue cheese your choice
• 1/4 teaspoon black pepper
• fresh chives chopped
• 2 tablespoons breadcrumbs homemade
• 2 tablespoons Parmesan cheese grated
• 2 tablespoons olive oil
• 8 7/8 cups chow mein noodles or rice pasta
• 3 cloves garlic crushed
• 2 tablespoons sour cream
• 1/4 teaspoon sea salt
• parsley for sprinkling, chopped
• mushrooms
• mushrooms stuffed
• chow mein noodles
• Parmesan cheese
• blue cheese

1. Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX. Drain and coarsely chop. Chop mushroom stems in a blender.
2. Melt the butter over low heat, add the onion and cook for 1 minute. Add chopped mushroom stems, and saute for 4-5 minutes, stirring often.
3. Add chopped spinach; stir well and saute 2 more minutes. Remove from the heat.
4. Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste.
5. Add chopped stalks and spinach mixture, stir and combine thoroughly.
6. Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity.
7. Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom. Drizzle each filled cap with olive oil.
8. Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180u0b0C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
9. Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain.
10. Mix and combine garlic, sour cream and salt and stir into the cooked pasta.
11. Sprinkle with chopped parsley and served with stuffed mushrooms.

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Taken from www.yummly.com/recipe/Stuffed-mushrooms-and-Chow-Mein-noodles-1673915 (may not work)