Spinach Stuffed Mushrooms
Spinach Stuffed Mushrooms are a delicious and simple bite-sized appetizer that is both flavorful and satisfying.
Mushroom caps filled with a rich mixture of cream cheese, spinach, mozzarella cheese, and herbs, then baked until the mushrooms are tender and the top is golden. Serve these stuffed mushrooms as a quick appetizer or pair with a salad for a light meal.
Looking for more party snacks? Try Crostini with Mushrooms and Stuffed Cheesy Bread for a crowd-pleasing spread!
Yield: Makes 20 stuffed mushrooms
- 20 mushrooms, stems removed
- 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
Preheat the oven to 390 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan. Set aside.
Heat 2 tablespoons oil in a frying pan over medium heat. Add the spinach and cook uncovered until the spinach is completely wilted. Squeeze out all of the excess liquid from the spinach in a colander with the back of a spoon.
Place the cream cheese, mozzarella cheese, oregano, breadcrumbs, spinach, cilantro and hot sauce in a bowl. Stir to combine. Add salt and pepper to taste.
Using a teaspoon, fill each mushroom cap with the spinach mixture, rounding tops off.
Bake in oven until tops are golden and mushrooms are cooked through, about 20-25 minutes. Serve immediately.
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I could't believe my eyes when I saw these recipes on the web site. Can't wait to try them out. Trying to make a dish, the problems are always finding the correct ingredients so I'll but my baking skills together and I'll email you. P.S. It's a lot to print and put in a binder
I used organic kale melody mix instead of spinach and crispy oven bake instead of bread crumbs. Very good ,enjoyed very much.