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Stuffed mushrooms have become my go-to appetizer for stress-free entertaining. The creamy cheese filling pairs wonderfully with the tender spinach inside. When they come out of the oven with that golden breadcrumb topping, they always make a statement at my gatherings. I love watching my guests' faces light up when they spot these tasty little bites.
The Hidden Gem of My Successful Gatherings
I've kept this stuffed mushroom recipe close for many years now. I whip it up for girls' nights, family dinners, and even special celebrations. The combo of cheeses with spinach has truly won my heart, and the breadcrumbs add that perfect crunch that makes all the difference. It's now the signature dish everyone expects at my get-togethers.
Shopping List
- Mushrooms: 22 firm white button mushrooms
- Spinach: One 300g package of frozen spinach
- Cheeses: 200g cream cheese like St Môret or Philadelphia, 75g grated parmesan (divided), 50g shredded mozzarella
- Garlic: One fragrant clove
- Breadcrumbs: 40g panko for extra crispiness
- Olive oil: Good quality for better flavor
- Seasonings: Fine salt and freshly ground pepper
Step-by-Step Directions
- Starting with the mushrooms
- First, I heat my oven to 200°C. I gently clean the mushrooms, remove the stems, and brush the caps with olive oil.
- The tasty filling
- I squeeze all the water from my thawed spinach. In a bowl, I mix the spinach with cream cheese, 50g parmesan, mozzarella, minced garlic, salt and pepper.
- Filling time
- I stuff each mushroom cap generously, creating a nice mound of filling.
- The crispy topping
- In a small bowl, I combine the remaining parmesan with breadcrumbs and a drizzle of olive oil. I sprinkle this mixture over my stuffed mushrooms.
- Baking
- I bake them for 20-24 minutes until golden brown. Sometimes I pop them under the broiler for 2 minutes for extra crispiness.
Helpful Tips
I always pick mushrooms of equal size for even cooking. Make sure to drain the spinach thoroughly or your filling will turn soggy. Sometimes I swap parmesan for pecorino or provolone for variety. When I'm feeling creative, I'll throw in some chopped artichoke hearts. And on days when I've got extra time, I'll use fresh spinach quickly sautéed in a pan instead of frozen.
Serving Suggestions
I always bring these mushrooms to the table while they're still hot on a pretty serving dish. They go great with a chilled glass of Chablis for adults or homemade lemonade for the kids. The contrast between the crunchy topping and the soft filling wins people over every time. It's definitely one of those crowd-pleasing dishes that brings everyone together around the table.
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Frequently Asked Questions
- → Can I prep these stuffed mushrooms early?
Yep! You can prep them up to a day before. Just keep them in the fridge and only add breadcrumbs right before baking so they stay crispy.
- → What kind of mushrooms should I pick?
Paris mushrooms or cremini mushrooms work great. Go for medium to large ones—they're easier to stuff.
- → How can I stop the mushrooms from getting watery?
Instead of rinsing under water, just wipe them with a damp paper towel. Also, make sure to drain spinach well before stuffing.
- → Is it okay to freeze these stuffed mushrooms?
Freezing isn’t the best idea. The mushroom texture and cheesy filling might not hold up well after thawing.
- → What pairs well with stuffed mushrooms?
A simple salad works great as a side dish. They can also be served as appetizers or alongside grilled meat.