• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks and appetizers

    Stuffed Mushrooms with Sun Dried Tomatoes and Spinach

    Published: Nov 5, 2013 · Modified: May 10, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    1674 shares
    Jump to Recipe Print Recipe

    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.

    stuffed mushrooms | afoodcentriclife.com

    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.

    Jump to:
    • Ingredients
    • Buying Mushrooms
    • Instructions
    • Bake and Serve
    • Tips on Tools
    • 📖 Recipe

    Ingredients

    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.

    Buying Mushrooms

    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.

    mushrooms

    Instructions

    Prep Mushrooms

    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.

    Pre-Cook Mushrooms

    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

    📖 Recipe

    stuffed mushrooms | afoodcentriclife.com

    Stuffed Mushrooms with Sun Dried Tomatoes and Spinach

    Sally Cameron
    These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs. They make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. This size mushroom might seem large, but mushrooms shrink during baking. Skip the Parmesan doe dairy-free or use my vegan cheese sprinkle made with nutritional yeast.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Appetizer
    Cuisine American
    Servings 6 2 per person
    Calories 126 kcal

    Equipment

    • Rimmed baking sheet
    • Baking parchment optional

    Ingredients
      

    • 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

    Instructions
     

    Clean mushrooms

    • 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.

    Broil mushrooms

    • 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.

    Notes

    Make ahead note – mushrooms can be made a few hours ahead, covered and refrigerated. Remove form the refrigerator about 30 minutes prior to broiling to get the chill off, then broil and serve hot.
    Here is an Amazon link to the #100 disher, such a cool little tool!

    Nutrition

    Serving: 2Calories: 126kcalCarbohydrates: 7gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 181mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 2375IUVitamin C: 13mgCalcium: 132mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Healthy Homemade Granola
    Roasted Garlic Shrimp »

    Reader Interactions

    Comments

    1. Hari Chandana says

      November 17, 2013 at 12:30 am

      Looks too good!

      Reply
    2. Mary@SiftingFocus says

      November 09, 2013 at 1:38 pm

      I LOVE stuffed mushrooms Sally. They are a much under-utilized appetizer if you ask me. I have bookmarked this recipe for the upcoming holidays. It's always nice to introduce company to a new appetizer.

      Reply
    3. Madonna/aka/Ms. Lemon says

      November 05, 2013 at 1:05 pm

      I did not know the scoops were called dishers. I thought they were called ice cream scoops. 🙂 After you mentioned the quarter sheet pan I bought one and I love it. It fits my needs. Although I know mushrooms shrink I bought the smaller - that was so wrong. I love your tips.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • stamed salmon
      A Quick Lesson on How To Steam Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.