Ingredients
For the stuffing:
- 1 Tablespoon extra virgin olive oil
- 1/2 of a large sweet onion, chopped
- 5 – 7 cloves garlic, peeled & chopped
- Stems of 4 mushrooms, chopped
- 8 oz. fresh spinach, chopped – or sub frozen, thawed & chopped
- 1 1/2 cups shredded Asiago, Parmesan or Romano cheese – or a mix of the three
- 1 cup seasoned bread crumbs (or 1 cup bread crumbs + 1 teaspoon Italian Seasoning)
- 1/2 teaspoon Italian Seasoning (or to taste)
- 1/4 – 1/2 teaspoon granulated garlic (or to taste)
- 2 eggs
- Salt & freshly ground pepper, to taste
For the mushrooms:
- Your favorite marinara or pasta sauce
- A bunch of baby bella mushrooms, stems removed
- Shredded mozzarella cheese, for the top
Instructions
- Heat a medium frying pan over medium heat. Add the oil, then the onion and saute until the onion is soft & translucent. Stir in the garlic and mushroom stems and cook until the mushrooms are tender. Add the spinach, cover and cook just until the spinach is wilted. Remove from heat.
- Stir in the cheeses, breadcrumbs and seasonings, then the eggs. Add salt & pepper (and seasonings) to taste if needed.
- Preheat the oven to 350 F. In a rimmed baking dish or cast iron skillet, pour enough of your favorite Italian red sauce to cover the bottom at a depth of at least 1/4 inch. Take a de-stemmed mushroom and stuff generously with the filling. Set it in the sauce and repeat until the pan is full. Add shredded cheese to the top of each mushroom.
- Bake at 350 F. for about 20 minutes or until the mushrooms are tender, the filling is hot and the cheese on top is hot, bubbly and browned in spots. Serve hot and enjoy!
- If you have any leftover filling, store in a covered container in the fridge to use for future stuffed mushrooms.
Notes
Making your own bread crumbs is super easy! Toast a few slices of leftover bread, then tear them up into a mini food processor and pulse until they are crumbs.
For gluten free stuffed mushrooms, use gluten free bread crumbs. For vegan stuffed mushrooms, use vegan cheese shreds in place of the cheese.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Mushroom, Italian, Baked, Stuffed