Shiitake Rockefeller

Ingredients

• 6 medium shiitake mushrooms
• 2 tablespoons olive oil
• 1 tablespoon worcestershire sauce
• salt and pepper

Spinach Topping

• 1 lb fresh spinach leaves, washed and dried
• 1 tablespoon butter
• 1 tablespoon white wine
• 2 tablespoons fresh garlic, finely chopped
• 1/2 lemon, juice of
• salt and pepper

Bread Topping

• 2 tablespoons panko (Japanese-style breadcrumbs)
• 1 1/2 tablespoons unsalted butter, melted

Directions

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.

3. 3

   Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.

4. 4

   Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.

5. 5

   While mushrooms are roasting, prepare spinach mixture for topping.

6. 6

   Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.

7. 7

   Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.

8. 8

   When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).

9. 9

   Drizzle with melted butter and broil until golden brown.