Spinach and Garlic Stuffed Mushrooms
I make these for pretty much any gathering or potluck. They are always a huge hit and a few friends have even asked for them for their birthday instead of something sweet. When serving them at a party I pop a toothpick into each mushroom so guests can easily snag one... or five. I make these without any meat because firstly, they are mouthwatering as they are and secondly, I usually have a few vegetarians over when I serve these. Buuuut if you were craving a lil meat, add in two strips of crumbled, cooked bacon to the filling. Mmmmmm.
Servings: 4
Calories: 173kcal
Ingredients
- 1 tbsp olive oil plus more to oil the baking dish
- 18-20 small mushrooms
- 2 cloves garlic minced
- 1 cup chopped fresh spinach
- ½ cup cream cheese
- ¼ cup parmesan cheese
- ¼ cup breadcrumbs
- sea salt and black pepper to taste
Instructions
- Preheat oven to 350F.
- Remove stems from the mushrooms and chop finely.
- Drizzle a bit of olive oil in a baking pan large enough to fit all your mushrooms, an 8" x 8" pan works well, and spread oil over the bottom of the pan with a brush or paper towel.
- Place mushroom caps in the baking pan.
- Preheat oven to 350F. Heat the olive oil in a medium sized skillet over medium heat.
- When oil is hot add in chopped mushroom stems and garlic and sauté until mushrooms are browned, about 5 minutes.
- Add chopped spinach to skillet and sauté until spinach is wilted, about 1 minute. Season with salt and pepper to taste.
- Place mushroom mixture in a bowl and add cheeses. Mix until combined.*
- Spoon mixture into mushroom caps.**
- Sprinkle mushroom caps with breadcrumbs.
- Bake at 350F until mushrooms and breadcrumbs are browned, about 20 minutes.
- Let cool 10 minutes before devouring.
Notes
*This is where you'd add in a couple strips of crumbled cooked bacon if you were feeling wild.
**I like to use a piping bag or disposable sandwich bag to fill the mushrooms but a couple small spoons work just fine too.