These Stuffed Mushrooms have only six ingredients, making them an easy, flavorful appetizer or side dish!
I have so many topics I want to catch you up on today but I should probably save them for a Slice of Life post early next week, of you’ll forget why you’re here (reminder: these amazing stuffed mushrooms). We had such a fun Christmas with family and friends. We still have our annual Christmas jam coming up on New Year’s Day, which I’m super pumped out. I’m still trying to nail down my menu for the party, which should definitely include a signature cocktail and some killer apps.
I’ve made these stuffed mushrooms for many parties, and they’re always a huge success. They’re great to make ahead and pop in the oven right before you need them. I can’t believe how savory and delicious a little spinach, breadcrumbs, and cheese can become when baked inside a little mushroom cap.
If you think you want to customize these, I’m totally on board! Here are a few ideas to get you started:
- Swap out the Parmesan for some finely crumbled feta or goat cheese
- Add a few slices of crumbled bacon if that’s your kind of thing
- Leave out the cheese entirely to make it vegan
- Use gluten-free breadcrumbs to keep it gluten-free
- Swap the spinach for any other easily wilted green such as arugula
- Serve these on top of creamy polenta or mashed potatoes for a comforting vegetarian main dish
I’ll be back soon with a Slice of Life, but in the meantime I won’t distract you any longer, it’s time for you to go make these stuffed mushrooms!
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These Stuffed Mushrooms have only six ingredients, making them an easy, flavorful appetizer or side dish!
- 16 ounces baby Portobello mushrooms
- 2 teaspoons olive oil divided
- 3 cups fresh baby spinach
- 2 garlic cloves chopped
- 1/4 cup Italian breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- Coarse kosher salt
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Preheat the oven to 400ºF. Coat a baking sheet with cooking spray and set aside.
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Remove stems from mushrooms. Chop the stems very fine and place the mushrooms stem side up on the prepared baking sheet.
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Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the spinach to the hot pan and cook, stirring, until wilted, about 2 minutes. Remove the spinach from the pan and allow to cool. Squeeze out any extra water and chop.
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In the same pan, heat the remaining teaspoon olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the chopped mushrooms stems and continue to cook, stirring occasionally, until soft, about 2 minutes more. Remove from the heat and transfer to a bowl along with the spinach, breadcrumbs, and cheese. Stir to combine or work it together with your fingers.
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Season the mushroom caps with salt. Divide the spinach mixture evenly amongst the mushrooms, rounding the tops. Spray the stuffed mushrooms lightly with cooking spray. Bake 20 minutes or until golden. Eat warm.
Ideas to customize these vegetarian stuffed mushrooms:
- Swap out the Parmesan for some finely crumbled feta or goat cheese
- Add a few slices of crumbled bacon if that’s your kind of thing
- Leave out the cheese entirely to make it vegan
- Use gluten-free breadcrumbs to keep it gluten-free
- Swap the spinach for any other easily wilted green such as arugula
- Serve these on top of creamy polenta or mashed potatoes for a comforting vegetarian main dish
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