Stuffed Mushroom Caps

First Times

My fiancé (now husband) has never had stuffed mushrooms before! I know, crazy, right?! So I obviously HAD to make some. For his sake…

The great thing about stuffed mushrooms is the simplicity. There’s very little prep involved, and you can use as little ingredients as you want! I opted for a basic recipe. Soon I’ll have to jazz it up and make a “fancier” stuffed mushroom. But, for now, let’s keep it simple.

Only 7 Ingredients

My ideal recipe is one with few steps and ingredients. There are times I love cooking those intense America’s Test Kitchen-type recipes, but for an average day simple is always better. This recipe was modified from Joyful Healthy Eats. It’s a great appetizer to whip up when having a dinner party or if you need to bring something to a potluck. Occasionally, I even like to do an appetizer for dinner with a salad. Makes it feel like we’re eating out, since that is more of a rarity these days!

Step 1

Preheat oven to 400°. Cover baking sheet with aluminum foil. Rinse mushrooms, then gently remove stems. I’m always careful while doing this, because I don’t want to tear the mushroom cap.

Step 2

A food processor simplifies this recipe- no need to mince or chop beforehand! Add goat cheese, basil, garlic, shallot and olive oil to the food processor and pulse blend. Add a small handful of chopped spinach, then blend. Continue adding small amounts of spinach until uniform.

Step 3

Using a small spatula, scoop about a tablespoon size of the cheese mixture to carefully fill a mushroom cap. Place filled mushroom on baking sheet. Repeat until all mushrooms are filled.

Step 4

Bake for 20 minutes, or until mushrooms are nicely browned. After removing from oven, cool on a wire rack for at least 5 minutes. Serve and enjoy!

So Many Options

I hope you enjoy these as much as I do. You can always try different cheese combinations, too. I think next time I’ll try a chèvre and a hard goat cheddar. Maybe even switch it up and do red peppers and jalapeños instead of the spinach, and half an onion instead of a shallot. There may be a testing of this new stuffed mushroom soon!

 


The Recipe

Cook Time

Prep: 10 mins              ♦              Cook: 20 mins              ♦              Ready: 35  mins

Yields: 4 servings

Ingredients

· 12 ounces baby bella mushrooms

· 1 cup fresh spinach, roughly chopped

· 1 teaspoon dried basil

· 3 garlic cloves

· 2 tablespoons shallot, quartered

· 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°. Cover baking sheet with aluminum foil. Rinse mushrooms, then gently remove stems. I’m always careful while doing this, because I don’t want to tear the mushroom cap.

2. A food processor simplifies this recipe- no need to mince or chop beforehand! Add goat cheese, basil, garlic, shallot and olive oil to the food processor and pulse blend. Add a small handful of chopped spinach, then blend. Continue adding small amounts of spinach until uniform.

3. Using a small spatula, scoop about a tablespoon size of the cheese mixture to carefully fill a mushroom cap. Place filled mushroom on baking sheet. Repeat until all mushrooms are filled.

4. Bake for 20 minutes, or until mushrooms are nicely browned. After removing from oven, cool on a wire rack for at least 5 minutes. Serve and enjoy!


 

 

 

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