SPINACH AND CREAM CHEESE STUFFED MUSHROOMS
By now you’ve probably figured out how long you’re gonna stay on this page.
Congrats! You made it past the first line. We’re talking mushrooms today (had you guessed that much?) Mushrooms are a controversial topic. You have to think twice before you start praising these bad boys. There might be a mushroom hater in the room. I think it’s safe to say, there is a balance between mushroom lovers and haters.
You’re either on the bandwagon or completely off. Don’t ask me to tell you which one that would be if you liked mushrooms. I’m still figuring that one out!
If you think you don’t like mushrooms, you should still give these a try, there’s cheese involved.
All that summed up equals gooey, mushroomy, deliciousness.
Clean the mushroom caps well with a kitchen towel. Don’t run them under water, this tends to make the mushrooms magically turn into rubber bands. And nobody really wants to eat that!
They should reduce down to half the size – basically you want to dry out as much water from the mushrooms as you can.
Mix the cream cheese, spinach, minced garlic, scallions, red pepper flakes, salt and pepper. Mix all that cheesy goodness together. You could eat this by the tablespoonful.
Mix the parmesan, breadcrumbs, granulated garlic, and parsley together. Top cream cheese filled mushroom caps with the breadcrumb mixture and drizzle the remaining 1 teaspoon of oil over it. Bake for 12 – 15 minutes or until the breadcrumbs starts to brown just slightly.
CREAM CHEESE AND SPINACH STUFFED MUSHROOMS
- 10 - 12 large "stuffer" mushroom caps with stems
- 1/2 block cream cheese
- 1/2 cup packed chopped spinach
- 1 tablespoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 scallions, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 3 teaspoons extra virgin olive oil
- 2 tablespoons breadcrumbs
- 1 tablespoon parmesan cheese
- 1/4 teaspoon granulated garlic
- 1 tablespoon fresh flat leaf parsley, finely chopped
- Place a rack in the center of the oven and preheat the oven to 400 degrees F.
- Using a wet towel wipe the mushrooms and remove the stems. Chop the stems finely. Heat a small skillet with 2 teaspoons of olive oil and cook the stems for 5 - 6 minutes or until the stems reduce to about half the size.
- In a medium bowl, combine the cream cheese, chopped spinach, minced garlic, red pepper flakes, scallions, cooked mushroom stems, salt and pepper.
- In a small bowl, combine the breadcrumbs, parmesan cheese, parsley and granulated garlic.
- Arrange the mushroom caps on a baking sheet, cavity side up, and spoon the cream cheese filling into the mushroom cavities. Sprinkle the breadcrumb mixture over each mushroom. Drizzle the remaining 1 teaspoon of oil over the filling in the mushroom caps.
- Bake until the mushrooms are tender and the filling is heated though and golden at the top, about 12 minutes.
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