Spinach Parmesan Stuffed Mushrooms are tasty as an appetizer or side dish. A creamy, cheesy and garlicky spinach filling is packed into perfectly sized baby bella mushrooms and topped with crispy breadcrumbs and melted butter.
16 ounces baby bella mushrooms
4 ounces cream cheese, softened
½ cup shredded parmesan cheese
½ cup frozen chopped spinach, thawed and squeezed to drain (see notes)*
2 garlic cloves, pressed
¼ red onion, finely diced
1 teaspoon soy sauce
1 teaspoon worcestershire
Salt and pepper, to taste
Toasted breadcrumbs for sprinkling
2 tablespoons of butter, melted
Preheat oven to 350° F and lightly grease a baking dish/sheet large enough to fit all the mushrooms (I used a 10 inch cast iron pan).
Remove stems from mushroom caps; set caps aside. Very finely chop mushroom stems or lightly pulse in blender/food processor.
In a medium bowl, mix together chopped stems, cream cheese, parmesan cheese, spinach, garlic, onion, soy sauce, worcestershire, salt, and pepper.
Fill each mushroom cap with a generous portion of the mixture, packing into the cap and mounding slightly. Place filled mushrooms into baking dish.
Sprinkle mushrooms with breadcrumbs and drizzle with melted butter.
Bake uncovered for 35 minutes or until mushrooms are tender and spinach parmesan mixture is melty.
*Fully thaw spinach by letting it sit out or by microwaving it. Squeeze the majority of the liquid out using a cheesecloth or paper towels.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/spinach-parmesan-stuffed-mushrooms/