Name: Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 ounces white or cremini mushrooms; 10 ounces frozen spinach; 0.25 cup parmesan cheese; 2 tablespoons olive oil; 1 tsp dried Italian herbs; 0.25 cup plain bread crumbs; 0.25 tsp kosher salt; 1 small clove garlic

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Stuffed Mushrooms

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Ingredients

Warning0 allergens identified

Stuffed Mushrooms

8 ounces white or cremini mushroomscleaned

10 ounces frozen spinachchopped, defrosted and drained well

¼ cup parmesan cheese

2 tablespoons olive oilplus more for brushing onto mushroom caps

1 tsp dried Italian herbs

¼ cup plain bread crumbs

¼ tsp kosher salt

1 small clove garlicminced

Instructions

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Instructions

Preheat oven to 400 degrees.

Remove and discard stems from mushrooms and clean caps with a damp towel to remove any dirt.

Add the drained spinach to a bowl along with the parmesan, olive oil, Italian herbs, salt, garlic, and bread crumbs.

Mix to combine the ingredients.

Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with olive oil and place them on a baking sheet.

Bake for 20 minutes until mushrooms are tender.

Serve.

Video Tutorial

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Tips & Tricks (5)

Remove Moisture for Crispy Tops 💧
After thawing spinach, squeeze out excess moisture using a clean kitchen towel to prevent soggy mushrooms and achieve a golden, crispy breadcrumb topping.
Pre-roast Mushroom Caps 🍄
Roast empty mushroom caps at 400°F for 5-7 minutes before filling to remove their internal moisture and prevent the filling from becoming watery during cooking.
Toast Breadcrumbs First 🥖
Lightly toast plain breadcrumbs in a dry pan for 2-3 minutes before mixing with other ingredients to deepen flavor and ensure better texture and browning.
Bloom Dried Herbs in Olive Oil 🌿
Heat the olive oil and add dried Italian herbs for 30 seconds before mixing into the filling to release their essential oils and intensify their flavors throughout the dish.
Don't Overcrowd the Baking Sheet 📏
Arrange stuffed mushrooms with at least 1 inch between each cap to allow hot air circulation for even cooking and prevent them from steaming instead of roasting.