Spinach-Stuffed Mushrooms
A delightful appetizer featuring mushrooms filled with a cheesy spinach mixture, perfect for any gathering.
Nutrition
Calories: 150cal
Carbohydrate: 8g
Protein: 6g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 12 large button mushrooms, stems removed and reserved
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/4 cup breadcrumbs
- 1/4 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully remove the stems from the mushrooms, being gentle so as not to break the caps. Finely chop the stems and set aside.
- In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until the onion becomes translucent.
- Add the chopped mushroom stems to the skillet. Cook for another 3 minutes, stirring frequently.
- Stir in the chopped spinach and cook for 1-2 minutes until it wilts.
- Transfer the cooked mixture to a bowl and allow it to cool slightly. Add the breadcrumbs, cream cheese, Parmesan cheese, salt, pepper, and thyme. Mix until well combined.
- Stuff each mushroom cap with a generous amount of the spinach mixture, pressing it lightly to fit as much stuffing as possible.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
- Let the mushrooms cool for a few minutes before serving. Enjoy them warm!
