Friends at the recipe swap that I belong to have long-raved about these spinach stuffed mushrooms. I had been avoiding them because the last time I made baked stuffed mushrooms they were less than stellar. But just the other day someone on the swap made them and then posted about how much her company had liked them. That was the little kick start I needed to try again!
They certainly were good. And rather easy to make. What I loved about the recipe is that, if I wanted to, I could remove the spinach from the list of ingredients and then use it as an excellent base for stuffed baked mushrooms that are just screaming “doctor me up!”. For example, the addition of lobster, crab meat or sausage would be delicious! (All need to be cooked before adding to the stuffing mixture.)
I also tinkered with the recipe a bit and swapped Panko breadcrumbs for regular breadcrumbs to give a bit more texture to the stuffing. As well as added some wine to the topping mixture for flavor. Also, just before they went into the oven for baking, I topped them off with some grated Parmesan cheese.
Spinach Stuffed Mushrooms
- 1 Tbsp. extra virgin olive oil, plus more for drizzling
- 24 large mushrooms, stems removed, chopped and set aside
- 2 Tbsp. butter (preferably unsalted)
- 1 cup onion, finely diced
- 1/4 tsp. dried thyme
- 1 1/2 to 2 cups fresh spinach, finely chopped
- 3 Tbsp. Panko or regular breadcrumbs
- 1/4 cup white wine or chicken stock
- 1 cup Parmesan cheese, divided
- salt and pepper to taste
- Preheat oven to 375 F. Oil a rimmed cooking sheet with 1 Tbsp. olive oil and place mushroom caps on it, stem site up.
- In a large, skillet, heat butter over medium heat and allow to melt. Then add onions and thyme.
- When onions begin to brown add the chopped mushroom stems, spinach and bread crumbs.
- Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes. If the pan becomes too dry before the vegetables have time to soften ,add 1 Tbsp. of wine or chicken stock at a time to prevent the mixture from burning (it will give great flavor too!).
- Remove from heat. Add Parmesan, season with salt and pepper, and stir well.
- Stuff each mushroom cap with filling – use all the filling (packing tightly if need be).
- Drizzle a bit of oil over the stuffed mushrooms and then top them with a bit of grated Parmesan.
- Bake for 15-20 minutes. Serve & enjoy!