Description
Savory bite-sized mushrooms filled with a creamy spinach and cheese mixture, baked until tender and golden for a comforting and elegant dish.
Ingredients
- 16 large mushrooms (button or cremini)
- 2 cups fresh spinach (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 150 g cream cheese
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup breadcrumbs
- 1/4 cup onion (finely chopped)
Instructions
- Preheat the oven to 180°C (350°F).
- Clean the mushrooms and remove the stems. Finely chop the stems and set the caps aside.
- Heat olive oil in a pan over medium heat. Sauté the chopped mushroom stems, onion, and garlic until softened.
- Add chopped spinach and cook until wilted, allowing excess moisture to evaporate.
- Reduce heat and stir in cream cheese and parmesan until the mixture becomes creamy and well combined.
- Season with salt and black pepper.
- Spoon the filling into each mushroom cap and press gently.
- Sprinkle breadcrumbs evenly over the tops.
- Place mushrooms on a baking sheet and bake for 20–25 minutes until tender and golden.
- Serve warm.
Notes
- Use frozen spinach if needed, but thaw and drain thoroughly.
- Do not overcrowd the baking tray to prevent excess moisture.
- Add cooked sausage or bacon for extra flavor.
- Swap cream cheese with ricotta for a lighter texture.
- Use gluten-free breadcrumbs if needed.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven for best texture.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
