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I'm totally obsessed with stuffed mushrooms for stress-free entertaining. The creamy cheese filling goes amazingly well with the tender spinach. When they come out of the oven with that golden breadcrumb topping, they always make quite an impression at my table. I love watching my guests' faces light up when they spot these tasty little bites.
The Hidden Gem of My Successful Gatherings
These stuffed mushrooms have been my go-to for years now. I whip them up for girls' nights, family dinners, and even fancy celebrations. The blend of cheeses with spinach is something I can't get enough of, and the breadcrumbs add that perfect crunch that makes all the difference. They've become my signature appetizer that everyone expects when they visit.
Shopping List
- Mushrooms: 22 firm white button mushrooms
- Spinach: One 300g package of frozen spinach
- Cheeses: 200g cream cheese like St Môret or Philadelphia, 75g grated parmesan divided, 50g shredded mozzarella
- Garlic: One fragrant clove
- Breadcrumbs: 40g panko breadcrumbs for crunchiness
- Olive oil: Good quality for better flavor
- Seasonings: Table salt and freshly ground pepper
Step-by-Step Guide
- Starting with mushrooms
- I heat my oven to 200°C. I gently clean the mushrooms, take out the stems, and brush the caps with olive oil.
- Making the tasty filling
- I squeeze all the water from my thawed spinach. In a bowl I mix the spinach with cream cheese, 50g parmesan, mozzarella, minced garlic, salt and pepper.
- Filling time
- I stuff each mushroom cap generously, creating a nice little mound on top.
- Finishing touch
- In a small bowl I combine the remaining parmesan with breadcrumbs and a drizzle of olive oil. I sprinkle this crunchy mix over my mushrooms.
- Baking
- I pop them in the oven for 20-24 minutes until golden brown. If needed, I broil them for 2 minutes to get extra crispiness.
Helpful Tips
I always pick mushrooms that are roughly the same size so they cook evenly. Make sure to really drain those spinach leaves or your filling will turn out too wet. Sometimes I switch things up by using pecorino or provolone instead of parmesan. When I'm feeling adventurous, I toss in some chopped artichoke hearts. And if I've got extra time, I'll use fresh spinach that I quickly wilt in a pan.
Serving Moment
I always bring my mushrooms to the table nice and hot on a pretty serving dish. They pair wonderfully with a chilled glass of Chablis for adults or homemade lemonade for the kids. Everyone loves the contrast between the crunchy topping and soft filling. It's definitely the kind of dish that brings smiles all around the table.
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Frequently Asked Questions
- → Can these stuffed mushrooms be made ahead of time?
Yes, you can prepare them up to a day in advance. Keep them refrigerated and add breadcrumbs just before baking to keep them crispy.
- → What kind of mushrooms should I use?
Button mushrooms or cremini work great for this. Pick medium to large ones so filling them is easier.
- → How to keep the mushrooms from getting watery?
Wipe the mushrooms with a damp cloth instead of washing them. Also, make sure to drain the spinach well before stuffing.
- → Can I freeze these stuffed mushrooms?
Freezing cooked stuffed mushrooms isn't ideal. The texture of the cheese and mushrooms changes when thawed.
- → What goes well with these stuffed mushrooms?
They're great with a green salad as a starter. You can also serve them as appetizers or alongside grilled meat.