– Olive oli or butter for pan then for the topping
– 16 ounces of mushroom (baby Bella or button)
– 4 cloves garlic, minced
– 1 cup of spinach, I used frozen spinach, those pucks used about 5
– 4 ounces cream cheese, softened to room temperature (I used half of the block)
– ¼ teaspoon red pepper flakes
– Salt to taste
– ⅓ cup panko bread crumbs
– ¼ cup grated parmesan (vegetarian friendly) cheese
– ½ teaspoon garlic powder
– 1 tablespoon fresh chopped parsley (plus more)
Instructions:
PREP: Position a rack in the centre of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems
SAUTE: Melt 1 tbsp of butter or olive oil in sauté pan over medium-high heat adding minced garlic stirring often. Then add the spinach, if its frozen make sure to squeeze out as much water as you can. Remove from heat. Allow the stems to come to room temperature.
COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.
FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture. (I had a piping bag so used that)
TOP: In a bowl, melt the remaining tablespoon of butter or you can use olive oli. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.
BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!
NOTE: you can use there mushroom stems, chop and saute with garlic and spinach I just thought of this after I made them!!
BromioKalen on
Looks delicious
alwaysrunningerrands on
They look scrumptious!! Makes me want to have some 🙂
3 Comments
**Spinach & Cream Cheese Stuffed Mushroom Recipe**
Ingredients:
– Olive oli or butter for pan then for the topping
– 16 ounces of mushroom (baby Bella or button)
– 4 cloves garlic, minced
– 1 cup of spinach, I used frozen spinach, those pucks used about 5
– 4 ounces cream cheese, softened to room temperature (I used half of the block)
– ¼ teaspoon red pepper flakes
– Salt to taste
– ⅓ cup panko bread crumbs
– ¼ cup grated parmesan (vegetarian friendly) cheese
– ½ teaspoon garlic powder
– 1 tablespoon fresh chopped parsley (plus more)
Instructions:
PREP: Position a rack in the centre of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems
SAUTE: Melt 1 tbsp of butter or olive oil in sauté pan over medium-high heat adding minced garlic stirring often. Then add the spinach, if its frozen make sure to squeeze out as much water as you can. Remove from heat. Allow the stems to come to room temperature.
COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.
FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture. (I had a piping bag so used that)
TOP: In a bowl, melt the remaining tablespoon of butter or you can use olive oli. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.
BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!
NOTE: you can use there mushroom stems, chop and saute with garlic and spinach I just thought of this after I made them!!
Looks delicious
They look scrumptious!! Makes me want to have some 🙂