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. (:
- 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
- Preheat oven to 350 degrees F.
- Brush mushrooms (stems removed, but not thrown away!) with olive oil and place them gill sides up in large baking pan.
- 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.
- 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.
- 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.
- Return to oven. Bake until stuffing is hot and golden brown for about 10-12 minutes.