Stuffed Mushrooms <3 Olivia

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Yummm! These were very good and I am definitely making them again. I served them as an appetizer, but next time I want to try using a portobello mushroom and serving it as a main course. This is perfect as a thanksgiving side.

Stuffed Mushrooms:

This recipe is for about 18-22 baby bella mushrooms. Adjust according to how much you want.
Preheat the oven to 400 degrees.
– 1 yellow onion, chopped
– 18-22 baby bella mushrooms
– 1/3 bag of frozen spinach (about 6 oz) (or 12-16 oz fresh)
– 1/2 cup mozzarella cheese, shredded
– 1/2 stick butter, softened
– 1/3 cup parmesan cheese, crumbled
– 1/3 cup italian breadcrumbs (I used regular, panko is ok too)
– 5 garlic cloves, finely chopped
– 1 tbs. olive oil
– salt and pepper, to taste
*If you want a lighter meal, use olive oil in place of butter, and only use enough to coat the breadcrumbs (step 6)

1. Clean your mushrooms and remove the stems. Once you have the caps cleaned, arrange in a lightly greased glass baking dish. Place in the oven for about 10-15 minutes (shorter or longer, depending on how cooked you want the mushrooms to be at the end. They will go back in the oven with the stuffing, but don’t rely on that time if you want a very soft, roasted mushroom). Keep the oven on. I took mine out when they were pretty soft, like this:
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2. Pour out the water that has collected in the mushroom caps during cooking. Now you are ready to make the stuffing.

3. Heat a sauce pan/frying pan to medium-low heat. Add olive oil. Once heated, add the onion (chopped) and cook for about 5 minutes, or until soft. Add the garlic (finely chopped) and spinach (if you are using fresh spinach) and continue cooking for 2 minutes, or until spinach is soft and garlic is fragrant. Remove from heat.
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4. If you are using frozen spinach, go ahead and thaw that in the microwave now. Mix together the onion/garlic mixture and spinach in a bowl. Add in the shredded mozzarella, mix well.

5. Stuff each mushroom cap with a spoonful of the mixture:
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6. In another bowl, combine the softened butter, breadcrumbs, and parmesan cheese. Press a small spoonful of the topping on each mushroom, on top of the garlic/onion/spinach mix.

7. Place the stuffed mushrooms back in the oven. Cook for about 15 minutes, or until the topping is beginning to brown. Let cool slightly and enjoy.
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