Stuffed Spinach Leaves with a Blue Cheese Sauce

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Spinach leaves stuffed with mushrooms and topped with a blue cheese sauce. Really easy to make!

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: spinach · cheese · snack · mushrooms · appetizer · stuffed ·

Ingredients

8 large english spinach leaves
12 button mushrooms, finely chopped
1 inch cube Danish feta
2 cloves garlic, crushed
1/2 small red onion, finely chopped
1/4 cup cooked rice
juice of half a lemon
2T fresh parsley, finely chopped
salt and pepper to taste

Blue Cheese Sauce
1T butter
1T flour
1/4 cup dry white wine
50g blue vein cheese
1/2 cup milk
juice of a quarter of a lemon
1T fresh parsley, finely chopped

Method

1. Mix 1/3 mushrooms with the feta in a medium sized bowl. It may take a while to blend together. Keep adding the rest of the mushrooms, mixing as you go.
2. Mix the garlic, onion, rice, lemon juice, parsley into the mushroom mixture.
3. Wash spinach leaves and remove the stalks. Chop the stalks finely and add to the mushroom mixture.
4. Season to taste.
5. Put a heaped tablespoon of the mixture into the centre of each spinach leaf. Fold the non-stem ends in and roll towards the stem.
6. Place in a steamer lined with baking paper and steam for 5 minutes or until the spinach goes limp but before it starts to turn purple.

Blue Cheese Sauce
1. Melt the butter in a small saucepan on med-low heat.
2. Stir in the flour
3. Stir in the wine
4. Stir in the cheese, milk, lemon juice & parsley.
5. Heat through gently for a few minutes.

Serve stuffed spinach leaves on a plate and drizzle with blue cheese sauce.

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