Stuffed Mushrooms
Hearty stuffed mushrooms filled with rich cream cheese, tender spinach, melty mozzarella and parmesan, and vibrant garlic then topped with crispy panko bread crumbs.
Prep 20 min · Cook 20 min · Total 40 min · Makes 24 stuffed mushrooms
Ingredients
- Olive oil
- Salt
- Garlic
- Pepper
- Parmesan cheese
- Cream cheese
- Mozzarella cheese
- Can
- Cream
- Mushrooms
- Cooking spray
Directions
- Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
- Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
- Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
- Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
- Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
- Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
- Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 – 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.