Spinach Parmesan Stuffed Mushrooms Recipes

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

STUFFED MUSHROOMS WITH SPINACH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
• Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
• Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
• Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

SPINACH & PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wilt fresh spinach on the stove top; drain.
• Add wilted spinach and other ingredients into food processor, mix together until well blended, (try the mixture at this point to determine whether you would like to add more flavour/any other ingredient).
• Remove mixture with a spoon and put into a cleaned mushroom cap. Continue until no more mixture and mushroom caps.
• Put mushrooms onto a baking sheet that is drizzled with a little extra virgin olive oil.
• Bake in oven for about 6-8 minutes, until mushrooms have softened.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

SPINACH & PARMESAN STUFFED MUSHROOMS

Steps:

• Set an oven rack 6 inches from the top element and heat the broiler to high.
• Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 teaspoons salt and a few grinds of pepper.
• Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
• Pulse the bread in a food processor until it forms uniform crumbs.
• In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat.
• Add the breadcrumbs and 1/4 teaspoons salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes.
• Transfer to a plate and wipe the pan clean.
• Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes.
• Add the mushroom stems and 1/2 teaspoons salt. Cook, stirring, until the stems soften and brown, about 3 minutes.
• Add the sherry and cook until almost evaporated, 30 to 60 seconds.
• Add the spinach and stir until it wilts, about 1 minute.
• Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes.
• Taste for salt and pepper; let cool.
• Discard any liquid that may have accumulated in the mushroom caps. (Blot with paper towel).
• Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.
• Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes.
• Squeeze the lemon half over the caps.
• Serve immediately.
• Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

EASY SPINACH & PARMESAN-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems, garlic and seasoning; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps. Place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.