I came up with this recipe the other day when I was trying to use my abundance of spinach. These mushrooms have a lot of flavor and work great as an appetizer or side dish. I love how the spinach and Parmesan cheese became crispy on top and the Greek Cream Cheese made the center nice and creamy. If the tops start to brown too much before the mushrooms are soft, tent loosely with tin foil and remove the last few minutes of cooking. This recipe would also be great stuffed inside a Portobello mushroom cap for a vegetarian entree. Enjoy!!!
Check out the Greek Cream Cheese Below:
Spinach and Cheese Stuffed Mushrooms
Makes 12 Large Mushrooms
12 large stuffing button mushrooms-stems removed
1 cup fresh bread crumbs
1/2 cup Parmesan cheese or Romano cheese
2 handfuls of chopped fresh spinach
1 oz Greek Cream Cheese (or regular cream cheese)
1. In a non stick skillet over medium heat add 1 tbsp of olive oil and 1 cup of fresh bread crumbs (pulse day old bread in food processor to create fresh bread crumbs, I used frozen gluten free bread and it worked great). Cook bread crumbs, stirring frequently until golden brown; about 7 minutes. Place in a bowl and set aside to cool.
2. Meanwhile, using the same skillet, coat pan with oil and saute 2 large handfuls of chopped spinach until wilted. Add to bread crumbs, along with Parmesan cheese, and cream cheese. Mix together well.
3. On a baking sheet lined with parchment paper or aluminum foil sprayed with non-stick spray, arrange mushrooms stem side facing up. Brush mushrooms with olive oil and fill with stuffing.
Bake at 400 degrees F until mushrooms are soft and the topping is crispy; this can take anywhere from 30-45 minutes depending on size of mushrooms and your oven. If they are browning too quickly, loosely tent with foil. Remove from oven and serve warm.