Baked Stuffed Mushrooms with Spinach
A savory, creamy spinach filling in tender mushrooms, baked to golden perfection.
Ingredients
- 12 large button mushrooms cleaned and stems removed
- 2 cups fresh spinach chopped
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, mix the spinach, breadcrumbs, Parmesan, salt, and pepper.
- Stuff each mushroom cap with the spinach mixture.
- Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until golden brown.
- Garnish with chopped parsley, if desired, and serve warm.
Notes
- You can use different types of cheese like mozzarella or ricotta for variations.
- For a gluten-free version, use gluten-free breadcrumbs or almond flour.
