Stuffed Mushrooms Spinach Cheese (Stampa)
Mushrooms filled with rich spinach and cheese, baked until golden. Light, flavorful, and great for parties.
# Ingredienti:
→ Filling
01 -
2 tablespoons extra virgin olive oil
02 -
2 cloves garlic, minced
03 -
1 cup fresh spinach, chopped
04 -
Salt, to taste
05 -
Fresh ground black pepper, to taste
06 -
6 ounces cream cheese, at room temperature
07 -
1/2 cup grated Parmesan cheese, divided
08 -
2 tablespoons fresh parsley, chopped
09 -
1/4 cup Panko breadcrumbs (optional)
→ Mushrooms
10 -
20 medium white mushrooms, stems removed and finely chopped
# Istruzioni:
01 -
Wipe mushrooms with a damp cloth and remove stems. Reserve caps and finely chop stems.
02 -
Heat olive oil in a large skillet over medium heat. Add chopped mushroom stems and garlic. Sauté for 5 to 7 minutes until golden and fragrant.
03 -
Add spinach to the skillet and stir until wilted. Season with salt and black pepper to taste.
04 -
Reduce heat to low. Add cream cheese and stir until the mixture is smooth and creamy.
05 -
Stir in most of the Parmesan cheese and all of the chopped parsley. If using, fold in Panko breadcrumbs for added texture.
06 -
Arrange mushroom caps on a lined baking sheet. Spoon filling into each cap, using just under 1 tablespoon per cap to avoid overflow.
07 -
Sprinkle reserved Parmesan over the stuffed mushrooms. Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes until golden on top and tender.
08 -
Transfer to a serving tray and serve hot for best texture and flavor.
# Note utili:
01 -
These can be assembled ahead and baked just before serving.
02 -
Parmesan adds a crisp, golden finish reminiscent of classic holiday pasta bakes.
03 -
Add lemon zest or extra herbs to customize the flavor profile.