What can be an easier side dish than Spinach Stuffed Mushrooms? Not too many things. Depending on what you are using to stuff your mushrooms the process can be easy or a little complicated. The process I used for this recipe was extremely easy.
Stuffed mushrooms were one of the my favorite appetizers back in the days when it was safe to sit down in a restaurant and enjoy a full course meal. In the days of Covid-19, my family and I are cautious about social distancing and staying as safe as possible. Although we miss dining out, we are definitely supporting our local restaurants by doing take out a couple of times each week. I enjoy cooking for the family but even I need a break now and then.
So, since I couldn’t have Spinach Stuffed Mushrooms at a restaurant I made my own version at home. Instead of sauteing baby spinach and chopping up onions along with other veggies, I used frozen creamed spinach to reduce my prep time. By adding a few seasonings along with some grated Parmesan cheese I created a quick filling. Viola! I made a lovely Spinach Stuffed Mushroom appetizer or side dish to compliment dinner.
Spinach Stuffed Mushrooms
12 large mushrooms cleaned (chop stems and reserve)
1 pkg frozen creamed spinach
½ cup Panko bread crumbs
½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
½ tsp Kosher salt
¼ tsp ground black pepper
¼ tsp garlic powder
Grape seed oil or olive oil
Pinch of cayenne powder or red pepper flakes (optional)
Preheat oven to 400 degrees.
Thaw creamed spinach in a medium sized bowl. Add salt, ground black pepper, garlic powder, cayenne, ½ of the bread crumbs and cheeses. Stir to mix well.
Rub mushrooms with a little grape seed oil them place in a rectangular baking sheet lined with foil or a casserole dish. Stuff each mushroom with the creamed spinach filling then top with remaining bread crumbs. Drizzle a little grape seed oil over the bread crumbs and sprinkle with paprika then place in oven. Bake for 15 – 20 minutes until the mushrooms are softened and golden brown.