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Stuffed Mushrooms

Stuffed Mushrooms
Prep Time
15 min
Cook Time
15 min
Yields
4 - 6 servings

Mushrooms stuffed with spinach, onion, garlic, and tomatoes, topped with Percorino and breadcrumbs and baked to golden brown perfection.

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ingredients

2
tsp extra-virgin olive oil
12
large white mushrooms, brushed clean stems removed and reserved
½
cup baby spinach, finely chopped
½
onion, minced
2
cloves garlic, chopped
½
cup cherry tomatoes, finely chopped
2
tbsp flat-leaf parsley, chopped
tsp salt, plus additional for sprinkling on mushroom caps
1
pinch freshly ground black pepper
3
tbsp grated Pecorino Romano, cheese
3
tbsp panko (Japanese breadcrumbs)
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directions

Step 1

Preheat the oven to 325ºF. Brush a baking sheet with 1 teaspoon of the oil.

Step 2

Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.

Step 3

Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the Pecorino and panko.

Step 4

Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon Pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

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