“Not So Mellow Mushrooms”- Stuffed Mushrooms
What You Need:
White mushrooms
Garlic
Chopped white or yellow onion (you can use like half an onion- depending up how many mushrooms you are making)
Italian Bread crumbs
Parm cheese
Goat cheese
Mozzarella cheese
Spinach (frozen works best)
Set oven to 400 degrees
1. Defrost spinach and drain really well. A good trick is to take paper towels and put the spinach in them and squeeze out all of the juice).
2. Wash and De-stem mushrooms and save the stems. Then finely chop the mushroom stems.
3. Heat onions in pan with Pam…then add garlic (use as much as u like, I prefer using like 3-4 cloves—or you can use minced garlic from a jar-about a tablespoon) and then the chopped mushroom stems.
4. When the the onions and mushrooms have cooked down and are soft, take the pan off the heat and add italian bread crumbs (about 3 tablespoons—don’t make it too dry)
5. If u have a cuisenart add the onion/mushroom stem mixture with the spinach and all of the cheeses (if u do not have a cuisenart u can just mix by hand). Eyeball the amount of cheese that you want to use. If you want the mixture to be creamy, use more goat cheese. (If you want a little bite to the mushrooms, add a few shakes of hot pepper flakes to the mixture)
6. Add spoonfuls of the mixture into the mushroom caps. It’s ok if the mixture is spilling over the tops of the mushrooms.
7. Put stuffed mushrooms into greased casserole dish or cake pan.
8. Put in oven for about 25-30 minutes, but you can just keep checking them until they look cooked (there will be water in the pan from the mushrooms, so don’t worry)
These make great appetizers or even as a side dish with your meal.
3 years ago