Cheesy Spinach Stuffed Mushrooms
In the mood for something cheesy AND healthy? This little appetizer fits the bill perfectly. As I was sauteing some spinach for dinner I thought it would be fun to stuff it into some mushrooms I had in the fridge. This recipe whips itself up fast and makes a great side dish too!
First, I sautéed a 9 oz bag of fresh spinach until just wilted. Once wilted, I added a little salt, pepper and one clove of garlic (minced).
Open up a box of 10 oz white button mushrooms (you could also use another type) and gently pull out the stem of each mushroom. It may take a little guiding with your knife if it doesn’t all come out together.
Use a paper towel to wipe off any dirt on the mushrooms. Try not to use water to clean them because they already have a high water content and they release a lot of water when they cook!
The next step you don’t have to do but I hate wasting things so I cut up the stems into small pieces and sautéed them a little in the same pan as the spinach was in.
I pulled out some dried oregano, panko, dried thyme, minced garlic and parmesan cheese.
I added the mushroom stems, wilted spinach, 1/4 c. parmesan cheese, 1/4 c. panko, 1/2 tsp thyme, 1/2 tsp oregano and 1 tsp minced garlic. Add in a little salt and pepper to taste.
Now it’s time to STUFF!!
Put in a heaping spoonful of the mixture into each hollowed out mushroom. I also added a little parmesan cheese on top of each one.
Bake at 350 degrees for 20 minutes until cheese is golden brown.
You can definitely change up the type of cheese that you stuff into the mushrooms–Gruyère, for example, would be great!
I served the mushrooms alongside some parmesan chicken (Notice a theme???). It’s super easy and a great dinner when I don’t have a lot of time to cook. 
I made a small portion for Ted and myself so I took a LARGE skinless chicken breast and slid my knife down the middle so I got two skinny cutlets.
I made a quick little dredging station: one bowl had an egg whisked with a tablespoon of water and the other had a mixture of half panko and half parmesan cheese. I also threw in a little garlic powder, salt, and pepper.
Coat the chicken in the egg mixture and then the cheese panko crumbs. Bake at 350 for 30 minutes until golden brown and juices run clear.
Easy appetizer or side dish using garlic, spinach, mushrooms and parmesan cheese.
Ingredients
- 9 oz spinach
- 10 oz white button mushrooms
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 c panko breadcrumbs
- 1/4 c parmesan cheese
Instructions
- Preheat oven to 350.
- Wilt spinach in a pan with a little olive oil. Once wilted, add in 1 tsp garlic.
- Cut out mushroom stems and dice up stems into small pieces.
- Saute mushroom stem pieces for 2 minutes.
- In a small bowl, combine the mushroom stems, spinach, oregano, thyme, panko, parmesan cheese and 1 tsp garlic. Add salt and pepper to taste.
- Top hollowed out mushrooms with heaping spoonful of mixture. You can also add a little parmesan cheese on top if you'd like.
- Put mushrooms on greased baking sheet with foil and bake for 20 minutes or until cheese is golden brown.
