I am very happy to present the second installment of my series today. I received positive responses to my “In the Kitchen with…” series and am looking forward to sharing more of the installments with you.
Today, I would like to introduce you to Liya. Liya is a fabulous cook. So of course when I came up with this series, she was one of the first people I thought of to contact. I was happy to learn that she was excited about my suggestion, and I was excited to find out what dish she’ll offer to share.
Liya took a stuffed mushrooms recipe from Kraft foods and transformed it into the Spinach and Mushroom stuffed cakes. Here’s a list of ingredients needed:
1 pkg of chicken stuffing (10oz)
2 3/4 cups of hot water
8 oz mushrooms
5 cloves of garlic
4 tablespoons of melted butter
16 oz of chopped spinach (Liya uses frozen spinach that needs to be defrosted)
1 1/2 cups of grated Mozzarella cheese (Liya use low moisture)
1 cup of grated Parmesan cheese
1 cup of grated Asiago cheese
salt to taste
Preheat the oven to 400 degrees Fahrenheit. Add all the water and the chicken stuffing to a mixing bowl, and let the mixture sit.
Chop the mushrooms, and add the chopped mushrooms to the stuffing mixture.
Mince all of the garlic, and add the minced garlic to the stuffing mixture.
Melt the butter in a frying pan, and add the melted butter to the chicken stuffing mixture.
Mix all of the ingredients that were added to the stuffing mixture.
Add defrosted spinach to the mixture, and mix well.
Add Asiago, Mozzarella and Parmesan cheeses to the mixture, and mix well.
Spoon the mixture into a Muffin Pan
Bake the cakes at about 400 degrees Fahrenheit for approximately 40 minutes, or until the cakes get slightly brown on top and the cheese starts bubbling.
Here is the proud Chef with the final dish. The Spinach and Mushrooms stuffed cakes were delicious!
Thank you Liya for sharing this awesome recipe!
