Spinach and Cheese-Stuffed Mushrooms

Spinach and Cheese-Stuffed Mushrooms

servings
20-25
mushrooms

Ingredients











Cooking Instructions

1

Heat oven to 375°F. Clean mushrooms; remove stems and reserve tops. Finely chop stems, reserving 1/2 cup and discarding remaining stems. Place mushroom tops hollow-side up on foil-lined baking sheet.


2

Cube brie into 20-25 pieces (as many as you have mushrooms). Fill each mushroom cavity with piece of brie.


3

Heat olive oil in skillet over medium-high heat. Add reserved chopped mushroom stems, onion and garlic. Sauté until onion softens and begins to brown, 2-3 minutes. Add spinach; cook until spinach leaves have wilted. Transfer spinach mixture to bowl. Add mozzarella and parmesan and mix well. Add salt to taste.


4

Fill each mushroom with generous amount of spinach filling, placing over brie. Top stuffed mushrooms with breadcrumbs, pressing gently to adhere.


5

Bake 15-20 minutes, until tops just begin to brown. Serve warm.


Note: Stuffed mushrooms may be prepped 1 day in advance. Cover and refrigerate until ready to bake and serve.


Ingredients











Cooking Instructions

1

Heat oven to 375°F. Clean mushrooms; remove stems and reserve tops. Finely chop stems, reserving 1/2 cup and discarding remaining stems. Place mushroom tops hollow-side up on foil-lined baking sheet.


2

Cube brie into 20-25 pieces (as many as you have mushrooms). Fill each mushroom cavity with piece of brie.


3

Heat olive oil in skillet over medium-high heat. Add reserved chopped mushroom stems, onion and garlic. Sauté until onion softens and begins to brown, 2-3 minutes. Add spinach; cook until spinach leaves have wilted. Transfer spinach mixture to bowl. Add mozzarella and parmesan and mix well. Add salt to taste.


4

Fill each mushroom with generous amount of spinach filling, placing over brie. Top stuffed mushrooms with breadcrumbs, pressing gently to adhere.


5

Bake 15-20 minutes, until tops just begin to brown. Serve warm.


Note: Stuffed mushrooms may be prepped 1 day in advance. Cover and refrigerate until ready to bake and serve.


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