Options

Format:
Include:
PRINT
See more
Community Recipe
from [psfreeman]

Stuffed Mushrooms With Spinach

The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance; refrigerate covered. Bake again just before serving. Recipe by Sara Quessenberry: November, 2010 from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/stuffed-mushrooms-spinach-00000000044913/index.html.

  • Yield: 8 servings
  • Prep time:15 Minutes
  • Cook time:25 Minutes

Ingredients

  • 24 medium mushrooms (about 1 1⁄2 pounds total)
  • 2 tablespoon(s) olive oil, plus more for the baking sheet
  • 2 clove(s) garlic, finely chopped
  • 1 5-ounce package(s) baby spinach, chopped
  • Kosher salt and black pepper
  • 3/4 cup(s) panko bread crumbs
  • 1/2 cup(s) Gruyère cheese, grated (2 ounces)

Preparation

1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.

3. In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.

Go to full version of

Stuffed Mushrooms With Spinach recipe

advertisement