Spinach Stuffed Mushrooms
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Low-Carb
Ingredients
Scale
- 20 large white button mushrooms or cremini mushrooms
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach, finely chopped
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional for heat)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Clean the mushrooms using a damp paper towel to remove any dirt. Gently pop the stems out of the mushroom caps. Finely chop about half of the mushroom stems and set them aside; you can discard or compost the remaining stems.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushroom stems and cook for about 3-4 minutes until they soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chopped spinach to the skillet. Cook, stirring constantly, for 2 minutes or until the spinach has completely wilted. Remove the pan from the heat and drain any excess liquid to ensure your filling isn’t watery.
- In a medium mixing bowl, combine the cooked spinach mixture, softened cream cheese, Parmesan cheese, salt, pepper, and red pepper flakes. Stir until the mixture is smooth and well combined.
- Brush the outside of the mushroom caps with the remaining olive oil and place them open-side up on a baking sheet. Use a small spoon or a piping bag to fill each cap generously with the spinach mixture. Sprinkle the tops with Panko breadcrumbs.
- Place the baking sheet in the oven and bake for 18-20 minutes. The mushrooms should be tender, and the breadcrumbs should be golden brown. Garnish with fresh parsley before serving warm.
Find it online: https://www.diannemeals.com/snacks/spinach-stuffed-mushrooms/