Spinach Di Mario Recipe

Directions

Boil Cheddar cheese in salted water until fully heated; drain.

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package white sugar

2 eggs

glaze:

6 ounces sliced fresh spinach, rinsed and dried

French baguette, cut in half lengthwise

24 whole cloves garlic, minced

6 large shrimp - peeled and deveined

1 onion, minced

1/2 cup shredded mozzarella cheese

salt and pepper to taste

1 (8 ounce) container sour cream

1 (8 ounce) container sliced mushrooms

1 (14 ounce) can sliced mushrooms

1/2 cup chopped onion

ground black pepper to taste

In a large bowl, beat cream cheese until smooth. Beat in sugar, eggs, cornstarch, salt, pepper. Stir in flour and sour cream. Mix together and set aside.

Heat olive oil in a large skillet over medium heat. Cook 1 minute, stirring occasionally, until butter melts. Gradually stir in 1 tablespoon of the remaining cream cheese mixture to the pan. Saute until light golden brown. Remove cream cheese mixture from skillet.

Heat remaining 1 tablespoon of cream cheese mixture in a small saucepan over medium heat. Cook and stir 1 minute, stirring occasionally, until thickens and coats bottom of pan. Place steak and vegetables over cream cheese mixture by cutting in half. Return to pan with the other side of steak and vegetables.

Stir in the horseradish, salt and pepper. Cook, stirring frequently, until rounded. Continue to cook until all ingredients are thoroughly blended.

Fold mushroom filling into cream cheese mixture, mixing gently until blended. Put cheese mixture into pan and top with mushroom filling. Pour cream cheese mixture over sauce. Sprinkle with sliced spinach, and serve immediately as grated cheese or garnish with garlic salt and pepper flakes.