9 to 12 medium-sized white mushrooms (not the small ones often sold in grocery stores)
A little less than a pound, combined, of spinach, bok choy, Swiss chard and/or other favorite greens
a small amount of butter for sautéing spinach
2 cloves garlic, grated
½ cup onion, chopped or sliced
4 ounces sharp cheddar, cut into small slices, or 1 cup of shredded cheddar
1 tablespoon butter for cheese sauce
1 tablespoons flour
1 cup milk
Salt and pepper, to taste, optional
Instructions
Preheat the oven to 350 degrees F.
While rinsing the mushrooms under running water, pull out each one’s stem and wash out the inside; set them on a paper towel to let them dry.
On the stove, sauté a handful of the spinach and greens in butter with garlic and onion, adding more spinach and greens every so often as it cooks away while on the stove.
Set the spinach blend aside after sautéing is complete.
For the cheese sauce, melt a tablespoon of butter into a saucepan on medium-low heat; then join in a tablespoon of flour, followed by 1 cup of milk—stir plenty to eliminate any lumps until you have a decently thick consistency.
Add sharp cheddar to the sauce mixture, and continue stirring until all ingredients melt together; add salt and pepper, optionally.
Put mushrooms in a 9” x 13” glass pan, bottoms facing upward, fitting in as many as will fill the space.
Mix and toss cheese sauce together in pan with spinach; scoop tablespoon-sized amounts of the mixture into the mushrooms, tucking it inside of each well.
Bake for approximately 15 minutes; watch the pan periodically.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/must-have-party-recipes/