Cheesy Stuffed Mushrooms with Spinach

1
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
Guests will gobble up these savory morsels stuffed with fresh spinach and feta cheese.

Ingredients

portobello mushroom(s)

16 oz, fresh baby caps, (about 24)

fresh spinach

1 cup(s), fresh, finely chopped

feta cheese

½ cup(s), crumbled

dried plain breadcrumbs

¼ cup(s), Panko variety

uncooked scallion(s)

2 Tbsp, chopped

white wine

cup(s), or reduced-sodium chicken broth

fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried

olive oil

1 tsp, or vegetable oil

table salt

½ tsp

black pepper

¼ tsp, freshly ground

water

2 Tbsp

Instructions

  1. Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
  2. With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
  3. About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
  4. Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.

Notes

We use baby Portobello mushrooms for their rich, earthy flavor.Panko are Japanese-style bread crumbs, found in Asian grocery stores and some supermarkets. Because they are coarser than American bread crumbs, they give the mushroom filling a nice crunchy surface without absorbing a lot of oil.

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