Spinach Stuffed Mushrooms Recipe
Spinach Stuffed Mushrooms is an easy finger foods and perfect appetizer ideas. If you are looking for some party food ideas and crowd-pleasing appetizer, you have to try spinach stuffed mushrooms. Fill the mushrooms, bake and serve.
Yield: Makes 18-22 spinach stuffed mushrooms
- 18-20 fresh mushrooms (550 g), washed
- 6 cups chopped spinach, about 300 g
- 1/2 cup finely chopped cilantro
- 1/4 cup shredded mozzarella cheese
- 250 g cream cheese at room temperature
- 2 tablespoons breadcrumbs
- 1 teaspoon dried oregano leaves
- hot sauce to taste
- cooking oil
- salt to taste
Remove the stems from each mushroom.
Chop the stems finely and set aside.
Heat 2 tablespoons of oil in a frying pan over medium heat. Add the spinach and cook uncovered until the spinach is completely wilted, stirring occasionally. Squeeze out all of the excess liquid from the spinach in a colander with the back of a spoon.
Place the cream cheese in a bowl. Add the mozzarella cheese, oregano, breadcrumbes and hot sauce. Fold it all together. Then add the spinach, cilantro and mushroom stems. Stir well. Add salt and pepper if needed.
Preheat the oven to 370 degrees F. Using a teaspoon, fill each mushroom cap with the spinach mixture, rounding tops off. Place the stuffed mushrooms on a baking dish, leaving enough space between them.
Bake in oven until tops are a little golden, about 20-25 minutes. Serve immediately.
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