There’s something extraordinarily comforting about the aroma of oven-baked mushrooms wafting through the kitchen. Recently, I experimented with a delightful recipe for spinach-stuffed mushrooms that turned out to be a hit with my family. These little flavor-packed morsels offer a perfect blend of earthy mushrooms, creamy filling, and savory spices. Each bite is an explosion of taste that not only satisfies the palate but also warms the soul. My family couldn’t get enough of them, and they quickly became a requested favorite for both casual dinners and special gatherings. This recipe is not only delicious but also incredibly easy to prepare, making it a must-try for anyone seeking a satisfying appetizer or side dish.
Ingredients
The magic of spinach-stuffed mushrooms lies in its simple yet flavorful ingredients. To start, you’ll need:
- 12 large button mushrooms, stems removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1 tablespoon butter, melted
Instructions
Preparing spinach-stuffed mushrooms is an enjoyable process that involves a few straightforward steps. Begin by preheating your oven to 375°F (190°C). While the oven heats, clean the mushrooms with a damp paper towel to remove any dirt. Carefully twist and remove the stems, setting them aside for later use.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Next, stir in the chopped spinach and cook until wilted. Remove the skillet from the heat and let the mixture cool slightly. Once cooled, combine the spinach mixture with cream cheese and Parmesan cheese in a bowl, seasoning with salt and pepper to taste.
Fill each mushroom cap with a generous spoonful of the spinach and cheese mixture. In a separate small bowl, mix the breadcrumbs with melted butter, then sprinkle this mixture on top of the stuffed mushrooms. Arrange the filled mushroom caps on a baking sheet and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Nutrition Facts
This recipe yields 12 servings. Each serving contains approximately 80 calories, making it a guilt-free indulgence that won’t derail your dietary goals. The nutritional content is balanced, offering a good source of vitamins and minerals from the spinach and mushrooms while keeping the calorie count in check with the use of cream cheese and minimal butter.
Preparation Time
Spinach-stuffed mushrooms are a quick and easy dish to prepare, requiring about 15 minutes of hands-on time and another 25 minutes for baking. In total, you can have these delicious appetizers ready to serve in just 40 minutes, making them a perfect choice for last-minute gatherings or a spontaneous treat.
How to Serve
- As a starter: Serve them warm as an appetizer at dinner parties or family meals.
- With a dip: Pair them with a tangy yogurt dip or a spicy tomato salsa for added flavor.
- On a platter: Arrange them on a platter with assorted cheeses, olives, and crackers for a sophisticated party spread.
- As a side dish: Complement them with grilled chicken or steak for a hearty meal.
- For brunch: Include them in a brunch menu alongside quiches and salads.
Additional Tips
- Choose Fresh Mushrooms: Opt for fresh, large button mushrooms that are firm to the touch, ensuring they hold the filling well.
- Enhance with Herbs: Consider adding fresh herbs like thyme or parsley to the filling for an extra layer of flavor.
- Experiment with Cheese: Try substituting cream cheese with goat cheese or ricotta for a different taste profile.
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge, making assembly quicker on the day of serving.
- Vary the Breadcrumbs: Use panko breadcrumbs for a crunchier topping, or mix in some finely chopped nuts for texture.
FAQ Section
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Make sure to thaw and drain it thoroughly to remove excess moisture before mixing it with the other ingredients.
Q: Are there any alternatives for those who are lactose intolerant?
A: Absolutely! You can substitute cream cheese with lactose-free cream cheese or a plant-based alternative. Nutritional yeast can be used in place of Parmesan cheese for a similar cheesy flavor.
Q: How do I prevent the mushrooms from becoming soggy?
A: To avoid soggy mushrooms, do not wash them under running water. Instead, use a damp paper towel to wipe off any dirt. Additionally, ensure the filling is not too watery by thoroughly draining cooked spinach.
Q: Can I add protein to this recipe?
A: Certainly! Incorporate cooked, crumbled bacon or finely chopped cooked chicken into the filling for added protein and flavor.
Q: How do I store leftover stuffed mushrooms?
A: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven to maintain their texture and flavor.