Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spinach stuffed mushrooms. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
I quickly sauteed the spinach and then mixed in the remaining ingredients. I used mozzarella parmesan and rosemary asiago cheese (didn't have gouda). Large mushrooms are stuffed with a savory spinach, bacon and Parmesan cheese mixture, then baked until golden brown.
Spinach stuffed mushrooms is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Spinach stuffed mushrooms is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook spinach stuffed mushrooms using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spinach stuffed mushrooms:
- Prepare 16 large mushrooms
- Make ready 1/2 lb spinach
- Prepare 1/4 onion, chopped
- Take 1/2 cup feta
- Prepare 1 1/2 tbsp Parmesan
- Make ready to taste Salt
Add panko crumbs, salt, and pepper. Remove and chop stems of mushrooms, reserving the caps. In case you're curious, the original photo looked like this: How To Make Spinach Stuffed Mushrooms. Remove stems from mushrooms and set caps aside; discard stems or save for another use.
Instructions to make Spinach stuffed mushrooms:
- Peel the mushrooms , set oven 400F
- Prepare filling, halve spinach (if is frozen thaw it, squeeze out its juice,), sauté 1/4 chopped onion then add spinach for 1 and 2 minutes. Add little bit of salt. After remove from stove top.
- Place mushroom caps into a baking dish, fill mushrooms with spinach mixture. Sprinkle some Parmesan over them, place mushrooms into oven, cook about 35-40 minutes or until Parmesan changes its color.
In a small skillet, heat olive oil over medium heat. For the filling: In a medium pot, heat the olive oil over medium heat. Remove stems from mushroom caps; reserve caps. Spoon into mushroom caps, mounding slightly. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
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