Stuffed mushrooms are probably one of my favorite appetizers. What’s not to love? Meaty cremini mushrooms filled with cheese, veggies, meat…whatever you’re feeling that day.
I decided to go with an all veggie mushroom today and these were really simple to make. My only note is make sure you taste the spinach mixture after you’ve added the veggies. You want it to be nice and flavorful!
Check out Snackin’ with Sarah Sellers on Yahoo! Music’s Reality Rocks Blog!
Spinach Stuffed Mushrooms
- 24 cremini mushrooms, stems removed and reserved
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup yellow onion, chopped
- 1/4 cup red bell pepper, chopped
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp parsley, chopped
- 1 large garlic clove
- 1/4 cup panko bread crumbs
- 8oz container frozen spinach
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan, shredded
- 1/4 tsp crushed red pepper
Preheat oven to 375 degrees.
Rinse the mushrooms in cold water and place on a large baking sheet.
Chop the stems.
Heat the olive oil and butter in a large dutch oven over medium high heat. Sauté the onion and bell pepper until softened.
Add the mushroom stems, salt, pepper, parsley and garlic and sauté for 3-4 more minutes.
Add the panko and lightly toast.
Remove from the heat and cool.
In a large bowl mix together the spinach, mozzarella and parmesan.
Add the onion mixture and red pepper and mix until well combined. Taste and adjust seasoning accordingly.
Spoon a heaping teaspoon of the mixture into each mushroom and bake 20-25 minutes until the cheese is melted and golden. In the last 5 minutes broil to help it turn golden on top.