Description
Savory mushroom caps filled with a creamy spinach, garlic, and Parmesan mixture, baked until golden and bubbly—a perfect appetizer or side dish.
Ingredients
Scale
For the Crust:
- 20 large white mushrooms, stems removed and chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add chopped mushroom stems and spinach to the skillet. Cook until spinach wilts and liquid evaporates, about 5 minutes. Remove from heat and let cool slightly.
- In a bowl, mix the spinach mixture with cream cheese, Parmesan, breadcrumbs, oregano, salt, and pepper until well combined.
- Spoon the filling into each mushroom cap, mounding slightly. Arrange on the prepared baking sheet.
- Bake for 20-25 minutes, until mushrooms are tender and tops are golden. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.