Spinach-Mushroom Stuffing
 
 
Makes 2 cups
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 (8-ounce) package sliced fresh baby portobello mushrooms
  • ½ cup diced yellow onion
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • ¼ cup whole-milk ricotta cheese
  • 2 tablespoons fresh grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. In a 12-inch square cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, about 10 minutes. Add remaining 1 tablespoon oil, onion, and garlic; cook until soft and golden brown, about 3 to 5 minutes.
  2. In a medium bowl, combine mushroom mixture, spinach, egg, ricotta, Parmesan, salt, and pepper, stirring until well combined.
Recipe by Southern Cast Iron at https://southerncastiron.com/bacon-wrapped-stuffed-bison-meat-loaf/