Spinach and Radish Stuffed Mushrooms

• 3/4 cups Radish
• 1/4 cups Shallots
• 1 clove Garlic
• 2 Tablespoons Olive Oil
• 1/2 cups Taralli Cracker Crumbs
• 1 whole Free Range Egg
• 1/4 cups Defrosted Spinach Or 1 Cup Fresh Spinach
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 12 whole Mushrooms, Any Variety That Can Be Stuffed!
• 1 pinch Paprika
• Sliced Cherry Tomatoes, For Garnish

1. Place radish, shallots and garlic clove (remove the center part) in a food processor and pulse until diced.
2. In a small saucepan, fry radishes, shallots, and garlic in olive oil until golden brown.
3. Once cooked, place in a small bowl and set aside.
4. Blend crackers in a food processor and pour them into a bowl with beaten egg.
5. Mix together.
6. Put everything in one larger mixing bowl and add spinach, salt and pepper and mix well.
7. Stuff mixture into mushroom caps and lay on a baking sheet.
8. No need to grease the baking sheet.
9. The mushrooms may be top-heavy with the stuffing and will want to fall over.
10. If you put them next to each other for support, they will stay standing up.
11. Gently place the tray in the oven at 200 degrees C or 375 degrees F for 30 minutes.
12. Take out when the top of the stuffing is has browned slightly.
13. Garnish with a light dusting of paprika.
14. Cut very thin slices of cherry tomatoes and place them delicately on top of the stuffing.
15. Arrange the mushrooms on a serving platter and serve hot just out of the oven.
16. Get ready for an explosion of flavor!
17. Enjoy!

radish, shallots, clove garlic, olive oil, taralli cracker crumbs, range egg, defrosted spinach, salt, pepper, mushrooms, paprika, cherry tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-radish-stuffed-mushrooms/ (may not work)