kim's spinach stuffed mushrooms
A molten core of tangy sour cream and mayo erupts with garlicky spinach essence, cradled by velvety mushrooms; golden mozzarella bubbles into crisp, nutty Parmesan lace, delivering a rich, umami-soaked, herb-kissed bite that floods the tongue with savory warmth.
prep time
15 Min
cook time
20 Min
method
Bake
yield
10 piece(s)
Ingredients
- 10 large mushroom caps, stems removed
- 1/2 cup frozen spinach, thawed, squeezed bone-dry
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella, divided
- 3 tablespoons plain bread crumbs
- 1/2 teaspoon minced garlic
How To Make kim's spinach stuffed mushrooms
-
Step 1Preheat oven to 375 degrees F (190 degrees C).
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Step 2Place the mushrooms open-side up on baking sheet.
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Step 3Thaw and drain the spinach, then squeeze the excess water out.
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Step 4In a bowl, mix 1/2 cup dry spinach, 3 Tbsp mayo, 3 Tbsp sour cream, 1/4 cup Parmesan, 1/3 cup mozzarella, and 3 Tbsp bread crumbs until thick and creamy.
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Step 5Divide 1/3rd of the filling evenly (~1 heaping Tbsp per cap). Pile high.
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Step 6Sprinkle remaining mozzarella on top of the stuffed mushrooms.
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Step 7Bake at 375 degrees F for 18–20 minutes until cheese is melted and golden, mushrooms are tender, and filling is hot.
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Step 8Serve hot. Enjoy!
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