Stuffed Mushrooms

Beverley Williams


These appetizers take a little more work but are well worth it.


☆☆☆☆☆ 0 votes

20 Min
15 Min


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  • 24
    white mushrooms (2 1/2 in. in diameter)
  • 1/2 c
    panko bread crumbs
  • 1/2 c
    romano cheese, grated
  • 5 oz. pkg
    baby spinach, chopped
  • 1 Tbsp
  • 1/8 tsp
    garlic powder
  • 3 Tbsp
    olive oil, divided
  • 1/4 tsp
  • 1/8 tsp

How to Make Stuffed Mushrooms


  1. Preheat oven to 375 degrees.
  2. Remove the stems from the mushrooms; finely chop the stems and reserve.
  3. Coat a baking sheet with 1 T oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  4. Meanwhile, in a medium skillet, heat 2 T oil over medium heat. Add the chopped mushroom stems, salt, pepper, garlic and parsley and cook stirring often until tender (3-5 mins).
  5. Add the spinach. Cook tossing until wilted, (2-3 mins. more)
  6. In a bow, combine the spinach mixture with the bread crumbs and cheese.
  7. Spoon into the mushroom caps.
  8. Bake until golden brown. 12-15 mins.

Printable Recipe Card

About Stuffed Mushrooms

Main Ingredient: Vegetable
Regional Style: Italian

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