Stuffed Mushrooms

Stuffed Mushrooms

Servings: 10
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 22 large cremini mushrooms or button mushrooms, cleaned, stems removed
  • Olive oil cooking spray
  • 1 (10 - 12 oz.) bag frozen spinach, thawed
  • 8 oz. cream cheese, softened
  • 3/4 cup finely shredded parmesan cheese, divided
  • 1/2 cup finely shredded mozzarella cheese
  • 1 large garlic clove, minced (1 1/2 tsp)
  • Salt and freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1 1/2 tsp olive oil

Instructions

  1. Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.

  2. Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.

  3. Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.

  4. Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.

  5. Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.

  6. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.

  7. Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.

Recipe Notes

Tips:

  • Use fresher mushrooms for better flavor and texture.
  • Go for the larger mushrooms (about 2-inches across) so you can fit more filling.
  • Try to use mushrooms that are almost even in size so they'll bake more evenly.
  • Use olive oil spray to add flavor and keep the mushrooms from being dry.
  • Be sure to squeeze most of the moisture from the spinach or the filling will be too runny.

Possible Variations:

  • If you don't have panko bread crumbs on hand regular bread crumbs can be used.
  • Try swapping parmesan for Romano cheese or mild provolone for the mozzarella.
  • Use a half the spinach and add some chopped (canned or frozen, thawed and squeezed dry) artichoke hearts.
  • If desired use fresh spinach (equal weight) instead of frozen, just steam first then cool and squeeze out excess moisture.