These one-bite wonders are incredibly satisfying, come together quickly and really are the perfect savoury appetizer for just about any party. The mushrooms are stuffed with a combination of spinach, shallot, garlic, parsley, lemon zest, cream cheese, Parmesan and breadcrumbs. They are topped with an additional dose of Parmesan cheese, because who doesn't love extra cheese?!
My Stuffed Mushrooms can be made a day in advance and baked just before your guests arrive! This recipe is the epitome of party planning made easy. So, what are you waiting for?! Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 34 - 39 minutes
Total Time: 49 - 54 minutes
Serves: 8 - 12 (Makes 32 Stuffed Mushrooms)
Ingredients:
2 lbs cremini mushrooms (See Notes below)
2 1/2 Tbsp olive oil, divided
1 large shallot, finely chopped
1/4 tsp kosher salt
1 cup fresh or frozen spinach, finely chopped (See Notes below)
2 cloves of garlic, finely chopped
1/2 cup cream cheese
3/4 cup grated Parmesan cheese, divided
1/4 cup breadcrumbs (See Notes below)
1/4 cup fresh parsley leaves and stems, finely chopped
1/2 tsp lemon zest
Additional finely chopped parsely, as garnish
Instructions:
Preheat the oven to 400F and line a 8” x 10” baking pan with parchment paper.
Preparing the Mushrooms: Clean the mushrooms and separate the caps from the stems by gently scooping them out with a spoon. Place the mushroom caps on the lined baking pan and set aside. Then, finely chop the mushroom stems and place them in a small bowl.
Creating the Filling: To a medium skillet, set over medium-high heat, add 1 Tbsp of olive oil. Once hot, add the chopped mushroom stems and cook them for 4 minutes or until nicely browned. Transfer the cooked mushrooms to a small bowl and set aside.
Reduce the heat to medium and to the same skillet, add the remaining 1 1/2 Tbsp of olive oil, shallots and salt and sautée for 2 minutes. Add the spinach and cook for 2 minutes. Then, add the garlic and cook for an additional minute. Set aside to cool slightly.
To a medium mixing bowl, add the cream cheese, 1/4 cup Parmesan cheese, breadcrumbs, parsley, lemon zest, sautéed mushrooms and spinach mixture. Mix until the ingredients are fully incorporated.
Assembling the Stuffed Mushrooms: Spoon the filling into the mushroom caps, pressing down every so slightly. Top them with the remaining 1/2 cup of Parmesan cheese.
Bake the stuffed mushrooms, uncovered, for 25 - 30 minutes or until the mushrooms are soft and the cheese has melted. Garnish with finely chopped parsley and serve and enjoy!
Notes:
Type of Mushroom: I love using cremini mushrooms but if you can’t find them at your local grocer or simply prefer the milder taste of white button mushrooms, feel free to substitute them here.
Mushrooms Vary in Size: This recipe calls for 2 lbs of cremini mushrooms, which translates to approximately 32 medium mushrooms.
Filling the Mushroom Caps: Add 1 teaspoon of filling to the smaller mushrooms and 1 1/2 - 2 teaspoons of filling to the medium mushroom caps.
Using Frozen Spinach: Fresh or frozen spinach can be used interchangeably. However, if you are using frozen spinach, be sure to thaw, squeeze and drain it prior to use. You want to remove any excess water so you don’t end up with soggy stuffed mushrooms.
Make it Gluten-Free: To make this recipe gluten-free, simply replace the breadcrumbs with gluten-free breadcrumbs or ground almond flour. If you are using almond flour, I like to toast it as it gives the stuffed mushrooms a nuttier flavour.
Make Ahead: If you want to keep things simple and easy before company arrives, go ahead and prepare these stuffed mushrooms a day in advance. Simply cover and refrigerate until ready for use. Just before your guests arrive, pop them into a preheated oven and cook in accordance with recipe instructions. Voila - an easy and stress-free appetizer or side dish to be enjoyed by all!
