Easy Crispy Spinach Mushroom and Onion Appetizer
- 1 whole Onion
- 1 whole Portabello Mushroom
- 5 ounces, weight Frozen Spinach
- 2 cloves Garlic
- 1/2 cups Chicken Broth
- 1 cup Parmesan Cheese
- 1 package Pastry Dough
- Preheat oven to 400 degrees and set pastry dough out to thaw.
- Dice the onions and mushroom.
- Squeeze the thawed spinach mostly dry.
- Finely chop the garlic.
- 1.
- Sautee the onion in olive oil over medium-high heat until soft and it just begins to brown (this takes about 5 minutes or so).
- 2.
- Add diced portabello mushroom.
- Continue cooking until mushroom begins to soften (this takes about 5 minutes or so).
- 3.
- Add spinach and garlic.
- Stir.
- Add chicken broth.
- 4.
- Continue stirring until the chicken broth is absorbed and the mixture isnt overly wet (this takes about 3 minutes or so).
- 5.
- Transfer the mixture to a mixing bowl.
- Add salt and pepper to taste (be generous with the pepper).
- Place the bowl in the freezer to cool the mixture slightly so it can be handled easily, about 5 minutes or so.
- 6.
- Remove bowl from freezer.
- Add parmesan.
- 7.
- Lay out the pastry dough sheet.
- Cut it into three equal slices.
- Lay a line of the mixture down the center of each piece.
- Then wrap them up.
- You can use a bit of water to seal the edges together.
- Youre basically making tubes filled with the mixture.
- 8.
- Pop them in the oven for 15-20 minutes or until they are crispy brown.
- You can grate some additional cheese on topthis is really yummy!
onion, mushroom, garlic, chicken broth, parmesan cheese, pastry dough
Taken from tastykitchen.com/recipes/appetizers-and-snacks/easy-crispy-spinach-mushroom-and-onion-appetizer/ (may not work)