recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
medium fresh mushrooms
1 10oz package frozen chopped spinach, thawed
1/3 cup crumbled feta cheese
3 tablespoons pine nuts
1 1/2 tablespoons cold unsalted butter, cut
a shallow baking dish large enough to hold the
the mushrooms clean with damp paper towels.
Remove stems and discard, or save for another
use. (The stems are great in your chicken stock)
your hands, squeeze the spinach to remove all
the moisture. When dry place in a bowl, then
stir in the feta and parmesan cheese.
aside 24 of the pine nuts, then stir in the
each mushroom with some of the spinach mixture.
1 pine nut onto the top of each mushroom as
1 bit of butter on top of each mushroom.
30 minutes, or until brown and juicy. Serve
4 - 6