Home-Made Spinach & Cheese Stuffed Mushrooms

Every time I go out to eat, the restaurants (all of them) always have the most delicious appetizers that I never get because 1.)they are way to expensive and usually are served in a small quantity, and 2.) they always fill me up before I even get to the main course of my dinner. Out of all the delicious appetizers there are in the world, I am a sucker for those stuffed mushrooms! I LOVE mushrooms, especially when they are stuffed with different fillings such as the commonly used cheese, spinach, seafood, etc. I came across the perfect stuffed mushrooms recipe and decided to make a special appetizer for myself and my mom. They turned out terrific! Here’s the recipe I used in case you want to make them too. (:

From top (left to right) to bottom: Removing the stems from the caps, Baking the caps and emptying the juice, Shredding the cheeses, Beating the egg, Combining everything, Mixing everything, and the most Delicious Mushrooms ever that cost just as much as the ones in the restaurants!

From top (left to right) to bottom: Removing the Stems from the Caps, Baking the caps and Emptying the Juice, Shredding the Cheeses, Beating the Egg, Combining Everything, Mixing Everything, and the Most Delicious Mushrooms ever that Cost Just as Much as the ones in the Restaurants!

Ingredients:

  • 1/4 cup olive oil
  • 30 large whole fresh mushrooms (remove stems)
  • 1 egg
  • 1 tspn minced garlic
  • 1 (10 oz.) package of spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded Gouda cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup dried bread crumbs
  • 1 (8 oz.) package of cream cheese

Directions:

  1. Preheat oven to 350 degrees F.
  2. Brush mushrooms (stems removed, but not thrown away!) with olive oil and place them gill sides up in large baking pan.
  3. Bake the mushrooms in the preheated oven until tender (about 12 minutes). While they are baking, saute garlic and remaining chopped stems. Set aside to cool.
  4. When the mushroom mix is no longer hot, stir in cream cheese, beaten egg, salt, drained spinach, 1/4 cup of Parmesan, mozzarella, Gouda cheese, and bread crumbs. Stir until evenly blended.
  5. Remove the mushrooms from the oven and drain any accumulated juice. Fill the caps with the spinach mixture and replace into baking pan. Sprinkle Parmesan cheese on top.
  6. Return to oven. Bake until stuffing is hot and golden brown for about 10-12 minutes.
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