Stuffed mushrooms are a quick way to quiet growling stomachs while you are getting dinner ready. I’ve stuffed them with spinach, sun-dried tomatoes and a little Parmesan for a rich savory flavor. Try them for a great start to Thanksgiving dinner or for game day snacks.
While a little snack served before dinner is traditionally called an hors d’oeuvre, its just too hard to spell. The word appetizer has become synonymous with pre-dinner snacks and it makes more sense to me. Sounds like to tease the appetite. Just a teaser before the main course, these stuffed mushrooms are great for holidays, parties, even while watching your favorite game on TV.
See the recipe card for measurements.
- Large white mushrooms (see below)
- Extra virgin olive oil (divided use)
- Salt and pepper
- Shallot (or finely chopped onion)
- Garlic cloves
- Dry sherry (optional)
- Sun-dried tomatoes (buy oil-packed)
- Baby spinach
- Fresh chopped oregano (sub Italian parsley or dried oregano)
- ½ cup grated Parmesan (skip for dairy-free)
A substitution for the Parmesan cheese for vegans or dairy-free is this recipe for vegan cheese powder which mimics the taste of Parmesan.
When buying mushrooms to stuff, hand pick them for the perfect, uniform size. Skip the packages. You can’t always tell how fresh they are and the sizes vary. Go for caps about 2″ across. While they look bigger than bite size, mushrooms shrink when baked. Smaller ones shrink into nothing.
Buy mushrooms that have closed stems, where the gills are not exposed. That is the sign of a fresh mushroom. Also, choose mushrooms with no brown spots, that are firm, white and not shriveled.
To clean mushrooms, wipe them gently with a damp paper towel or use thistrick. Hold 2-3 in cupped hands, and very quickly, briefly, run them under cold slowly running water, rubbing the mushrooms in your hands. Any debris will be loosened and rinse off. Then drain on paper towels. Pop the stems out and reserve them for the filling.
Place mushroom caps round side down on a rimmed baking sheet or casserole dish. If you use a casserole, be sure it is broiler-friendly. I once had an “oven-safe” glass dish explode from the heat of the broiler, which is why I prefer to use metal rimmed baking sheets. See my notes below under tools.
Sprinkle the caps with olive oil, salt and pepper. Broil for approximately 7-10 minutes or until the caps are golden and the mushrooms have released their juices. Discard the juices from the mushrooms.
Cook the Filling
To create a savory filling for your mushrooms, roughly chop the stems and cook in a saute pan with the rest of the ingredients. The dry sherry listed is optional. After the alcohol cooks off a lovely flavor is left. You can skip it if you prefer to cook sans-alcohol. To perfectly portion the filling in the caps, use a #100 disher or a teaspoon.
Bake and Serve
When ready to enjoy, bake and top with a little extra sprinkle of Parmesan (or the vegan cheese powder) if desired. You can make them ahead a few hours, cover and refrigerated until guests arrive, then bake and serve.
Tips on Tools
For evenly mounded and portioned stuffed mushrooms, I use a #100 disher. You can also use a teaspoon. I have these dishers in many sizes, with the 100 being the smallest. They come in handy for portioning out all kinds of ingredients when cooking and baking. Find them on Amazon.
Another essential tool in my kitchen is rimmed baking sheets. They are inexpensive and in constant use for cooking, roasting, baking, organizing, and keeping things clean. The handiest sizes are the quarter sheet and half sheet. Find them on Amazon or at a restaurant supply or cooking store.
Stuffed Mushrooms with Sun Dried Tomatoes and Spinach
- Rimmed baking sheet
- Baking parchment optional
- 12 large white mushrooms about 2″ across
- 2 ½ tablespoons olive oil divided use
- Salt and pepper
- 1 large shallot finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoons dry sherry optional
- ¼ cup oil-packed sun-dried tomatoes drained well, finely chopped
- 5-6 ounce bag baby spinach roughly chopped
- 2 tablespoons fresh chopped oregano sub Italian parsley or 1 teaspoon dried oregano
- ½ cup grated Parmesan
- Wipe mushrooms clean with a damp paper towel. Alternatively, under slowly running water, cup 2-3 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Place on paper towels to dry. Pop out the stems by pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.
- Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet or broiler-safe casserole in a single, flat layer. Drizzle with 1 ½ tablespoons oil and sprinkle with salt and pepper. Broil mushrooms about 7-10 minutes (depending on your broiler) until they are browned and mushrooms are tender. When done, roll mushrooms around in the liquid, drain, and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
Cook the filling
- In a medium saute or fry pan, heat the remaining 1 tablespoon olive oil over medium heat. Add mushroom stems and cook until any moisture evaporates and they are browned. Add shallot and cook until softened, stirring, about 1-2 minutes. Add garlic and cook 1 more minute. Add sherry and cook until almost dry. Add sun-dried tomatoes, spinach and oregano. Cook until spinach is wilted and some of the moisture has cooked off.
Fill the mushrooms
- Pour filling into a bowl, stir in Parmesan. Taste filing and add a little salt and pepper. With a teaspoon or #100 disher (scooper), fill the center of the mushrooms, mounding filling. Pre-heat broiler. Place filled mushrooms on rimmed baking sheet or in a casserole, sprinkle with the last tablespoon of Parmesan. Broil until browned and heated through.