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Homemade Stuffed Mushrooms photo

Stuffed Mushrooms

Savory stuffed mushrooms filled with spinach, Parmesan, breadcrumbs, and herbs; baked until tender.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ?18 ounce packagewhite or cremini mushrooms cleaned
  • ?110 ounce boxchopped frozen spinach defrosted and drained well
  • ?1/4 cupparmesan cheese
  • ?2 tablespoonsolive oil plus more for brushing onto mushroom caps
  • ?1 teaspoondried Italian herbs
  • ?1/4 cupplain bread crumbs
  • ?1/4 teaspoonkosher salt
  • ?1 small garlic clove minced

Equipment

  • Oven
  • Baking Sheet
  • Medium bowl
  • Spoon

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Prepare the mushrooms: remove and discard the stems, and wipe the caps with a damp towel to remove any dirt. Pat the caps dry.
  3. Ensure the 110 ounce box chopped frozen spinach is fully defrosted and well drained; squeeze or press out as much excess liquid as possible.
  4. In a medium bowl, combine the drained spinach, 1/4 cup parmesan cheese, 2 tablespoons olive oil, 1 teaspoon dried Italian herbs, 1/4 cup plain bread crumbs, 1/4 teaspoon kosher salt, and 1 small minced garlic clove. Mix until the ingredients are evenly distributed.
  5. Spoon the filling evenly into the mushroom caps, pressing gently so the filling stays in place.
  6. Lightly brush the tops and exposed edges of each stuffed mushroom cap with additional olive oil.
  7. Place the stuffed mushrooms, gill-side up, on a baking sheet in a single layer.
  8. Bake for 20 minutes, or until the mushrooms are tender and the filling is heated through.
  9. Remove from the oven and serve warm.

Notes

Start by wiping the mushrooms gently with a damp paper towel or a soft mushroom brush to remove any dirt or debris. Do not soak the mushrooms in water, as they will absorb it and become soggy.
If the mushrooms are particularly dirty, you can gently rinse them under cool running water. Be sure to pat them dry with a paper towel after rinsing.
If the mushrooms have a lot of dirt or debris stuck in the crevices, you can gently scrape it off with a small, sharp knife or a spoon.
It’s important to handle mushrooms gently, as they are delicate and can easily become bruised or damaged. Properly cleaned and handled mushrooms will have a fresher and more flavorful taste.