Stuffed mushrooms are an easy appetizer and a holiday classic. This recipe calls for local mushrooms and Parmesan, fresh spinach, and our kitchen’s signature Garlic Herb Butter. We’re sure you won’t be able to just eat one.
Although this recipe calls for local white mushrooms and spinach, which are the most budget-friendly option now, it will work will equally well with other small mushrooms and winter greens– just choose whatever is handy.
Spinach Stuffed Mushrooms (yields about 18 mushrooms)
1 pound white button mushrooms
2 tablespoons plus 1 teaspoon organic olive oil, divided
1 tablespoon Garlic Herb butter
2 garlic cloves, minced
2 tablespoons shredded Parmesan Cheese
1/2 bunch spinach, including stems, finely chopped
salt and pepper
Preheat oven to 375 degrees. Brush dirt off of mushrooms and remove stems from the caps. Mince the stems and set aside for later use. Coat a baking sheet with a teaspoon olive oil. Bake the mushroom caps, stem-side down, until just tender, about 10 minutes.
Meanwhile, heat the herb butter and remaining oil in a medium sized skillet over medium heat. Add the garlic and mushroom stems and cook, stirring frequently, for 3 to 5 minutes. Add the spinach and cook for 2 to 3 minutes more, until spinach is just wilted.
Transfer spinach mixture to a bowl and season with salt and pepper. Once mushrooms are par-cooked, remove them from the oven and use tongs to turn each mushroom cam stem-side up. Spoon the spinach mixture into mushroom caps, and top each with a pinch of parmesan cheese. Return to the oven and bake until golden brown, 12 to 15 minutes.
This dish is part of our Organic Entertaining on a Budget series. A complete menu of recipes is available here.