Spinach Parmesan Stuffed Mushrooms
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.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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