Big juicy mushrooms stuffed with spinach and cheese … a perfect appetizer or, heck, just make it a meal!
Truth be told, there is no way my kids will eat these (spinach! mushrooms!), and for a long time, I just didn’t make things that I knew they wouldn’t eat, which means I missed out on a lot of my favorite things. No more. I make what they like, and I make what I like too. Sometimes there is overlap. Sometimes there isn’t. And sometimes, they get curious and try what I’m making for me, and truth be told, those are solid wins right there.
And so here we are with my stuffed mushrooms. They didn’t have any interest in them, and that was fine. One batch made a few lunches for me, and they are super simple to make, reasonably healthy, and downright delicious. I mean, that moment when you bite into the mushroom and all the juice runs down your chin? That’s it, right there.
Let’s get to the recipe.
Cheesy Spinach Stuffed Mushrooms
Recipe courtesy of Cate O’Malley
2 oz cream cheese, softened and cut into small pieces
2 lbs large mushrooms, cleaned and stems removed
2 T olive oil
2 T sour cream
4 garlic cloves, minced
dash of crushed red pepper flakes
salt and pepper
1 cup mozzarella, shredded
1/4 cup Parmesan
1 10-oz package frozen spinach, thawed, drained, and squeezed dry
Heat oven to 375. Place mushrooms, stem side down, on a rimmed baking sheet and brush lightly with olive oil. Bake for 7-8 minutes, or until they begin to soften. While they are in the oven, put the cream cheese in a bowl and add the sour cream, garlic, crushed red pepper flakes, dash of salt and pepper, and mix. Add the mozzarella, Parmesan, and spinach, stir to combine. Flip the mushrooms over and divide the mixture up amongst the mushrooms and fill them (about a heaping tablespoon into each). Bake until the cheese is melted, about 10-12 minutes. Put on top rack in oven and change heat to broil and heat until the cheese starts to brown, about 1-3 minutes.