Spinach Stuffed Mushrooms

5 from 2 votes

Spinach stuffed mushrooms with sun-dried tomatoes make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. For dairy-free use a vegan parmesan cheese.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: American

Servings: 2 per person

Calories: 206kcal

Author: Sally Cameron

Equipment

Rimmed baking sheet
Baking parchment optional
saute pan

Ingredients

8 ounces frozen chopped spinach
14 large white mushrooms 2″ across
2 teaspoons olive oil
¼ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon unsalted butter or salted, or use olive oil.
½ cup finely chopped shallot 1 large
3 large garlic cloves, finely chopped sub ½ teaspoon garlic powder
2 tablespoons dry white wine or dry sherry, optional
¼ cup oil-packed sun-dried tomatoes drained well and finely chopped
2 tablespoons fresh chopped parsley leaves
1 teaspoon dried Italian seasoning blend
½ cup + 2 tablespoons finely grated Parmesan divided use

Instructions

Prep spinach

Cook spinach according to package directions in the microwave. Drain water then place in layers of paper towels and squeeze dry over the sink. Finely chop the spinach.

Clean mushrooms

Wipe mushrooms clean with a damp paper towel. Alternatively, under a trickle of cold running water, cup 2 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Dry with paper towels. Pop out the stems by gently pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.

Broil mushrooms

Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet in a single layer. Drizzle mushrooms with 2 teaspoons of oil and sprinkle with a little salt and pepper. Broil mushrooms 5-7 minutes until they are browned and have given off their liquid.
When done, drain and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
Note: You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until browned and hot all the way through.

Cook the filling

In a medium saute or fry pan, melt butter over medium heat. Add mushroom stems and cook until moisture evaporates and they are browned, 1-2 minutes.
Add shallot and cooking and stirring until softened about 2 minutes. Add garlic and cook 1 more minute. Add wine if using and cook until almost gone. Stir in sun-dried tomatoes, spinach, and Italian seasoning, plus salt and pepper. Cook about 2 minutes to blend flavors.
Remove the filling to a bowl and stir in ½ cup of the parmesan cheese.

Stuff the mushrooms

Taste filing and add any additional salt and pepper. With a tablespoon or #50 disher (scooper), fill the center of the mushrooms, mounding filling and pinching with your fingers to hold together.

Bake or broil to finish

Pre-heat oven to 350°F. Place filled mushrooms on foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle with the last 2 tablespoons of Parmesan. Bake until heated hot, 10-15 minutes. Alternatively broil the mushroom until browned and hot.

Notes

Mushrooms can be made a few hours ahead, covered and refrigerated. Remove from the refrigerator about 30 minutes prior to baking or broiling to get the chill off, then bake or broil and serve hot.

You can also make the filling ahead of time, then stuff mushrooms without broiling first and baking them a little longer until hot all the way through.

Here is the link to the #50 disher (cookie scoop) I use to portion the filling

Nutrition