Creamy Spinach Stuffed Mushrooms
User Reviews
5.0
21 reviews
Excellent
Creamy Spinach Stuffed Mushrooms
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A delicious stuffed mushroom recipe worthy of a special occasion, but easy enough for any weekend gathering.
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Ingredients
- 16 ounces white button mushrooms (about 24 mushrooms -- not oversized, but rather bite sized)
- 3 tablespoon olive oil divided
- 2 shallots minced
- ¼ cup pancetta finely diced
- 1 teaspoon fresh thyme leaves chopped
- 5 ounces fresh spinach roughly chopped
- ½ cup whipping cream
- 1 cup fresh breadcrumbs divided, from 2 slices of bread (pulsed through a food processor)
- ½ cup parmigiano reggiano freshly grated
- ½ Part Skim Mozzarella grated
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Instructions
- Preheat the oven to 375°.
- Carefully remove the stems from the mushroom caps, leaving a hollow well in the mushroom. Transfer the stems to a mini-prep food processor. Roughly chop the shallots and transfer to the food processor with the mushroom stems. Pulse several times until finely chopped.
- Line a baking sheet with parchment paper. Place the mushrooms on the parchment - top side down. Drizzle with olive oil and sprinkle lightly with salt and pepper. Set aside.
- Heat 2 teaspoons olive oil in a skillet over medium high heat. Add the pancetta and cook for 3-5 minutes or until crispy and golden. Use a slotted spoon to transfer pancetta to stacked paper towels to drain. Set aside.
- Add the shallot mushroom stem mixture to the rendered fat in the pan and cook for 3-5 minutes or until softened and fragrant. Stir in the chopped thyme and cook until fragrant, 30 seconds to a minute. Add the chopped spinach and cook until wilted and soft 2-3 minutes. Stir in the whipping cream and simmer for 3-5 minutes until slightly thickened. Remove from heat and add the parmesan and mozzarella, stirring until the cheese melts and the sauce is evenly incorporated. Add 3/4 cup breadcrumbs and the reserved pancetta. Stir to a thick, spoonable consistency.
- Spoon filling into the mushroom caps. Sprinkle with the remaining ¼ cup of breadcrumbs. Bake for 25-30 minutes or until mushrooms are softened and filling is soft and bubbly. Transfer to a platter and serve hot.
Notes
- Can assemble the mushrooms in advance and bake at the last minute.
Nutrition Information
Show Details
Calories
132kcal
(7%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
16mg
(5%)
Sodium
151mg
(6%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1285IU
(26%)
Vitamin C
4.5mg
(5%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 151mg | 6% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1285IU | 26% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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