Spinach and cheese stuffed mushrooms are great for entertaining as they are so good and simple to make. To make ahead, assemble the mushrooms as directed and place in fridge up to 1 day and bake before serving.
Spinach and Cheese Stuffed Mushrooms
Ingredients
15-20 mushrooms, stems removed
1 Tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
6 oz frozen spinach, thawed and squeezed dry or 3 cups of fresh spinach
1 cup any shredded cheese
¼ cup breadcrumbs (plus more for topping)
Salt and pepper to taste
Olive oil
Directions
Preheat oven to 375°F. Spray a baking sheet with cooking oil, or line with a foil or parchment paper and set aside.
Clean the mushrooms with a damp towel and remove the stems. Finely chop the stems and set aside.
Heat the olive oil in a pan. Cook the mushroom stems and onions for a few minutes. Add the garlic and cook for about 20 seconds. Add the spinach and cook for additional 2 minutes. Turn off the heat and stir in the cheese, breadcrumbs, salt and pepper. Taste and add seasoning or cheese as needed.
Fill each mushroom cap with the mixture, pressing lightly with your fingers and place on the baking sheet. Optional: top with more breadcrumbs and drizzle the tops with olive oil.
Top with additional cheese if desired and bake for 20-25 minutes or until golden.
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