Creamy Spinach Stuffed Mushrooms
User Reviews
5
Creamy Spinach Stuffed Mushrooms
Description
This dish features white button mushrooms hollowed by removing stems while preserving their shape for stuffing. The mushroom stems are finely chopped along with minced shallots, then cooked with diced pancetta until crispy. Fresh thyme and chopped spinach are added and cooked until wilted, then combined with whipping cream, freshly grated parmigiano reggiano, mozzarella, and breadcrumbs from fresh bread to bind the filling.
After stuffing the mushroom caps, the baking process melds the savory pancetta and cheeses with the tender mushrooms, producing a creamy interior and a lightly crisp topping from the breadcrumbs and melted cheese.
This appetizer or side offers a balance of textures: the meaty mushroom, crispy pancetta, tender spinach, and creamy cheeses. The fresh thyme adds herbaceous notes elevating the flavor. The recipe allows advance assembly, making it convenient to prepare before baking.
Ingredients
- 16 ounces white button mushrooms about 24 mushrooms -- not oversized, but rather bite sized
- 3 tablespoon olive oil divided
- 2 shallot minced
- ¼ cup pancetta finely diced
- 1 teaspoon thyme chopped, fresh leaves
- 5 ounces spinach roughly chopped, fresh
- ½ cup whipping cream
- 1 cup breadcrumbs divided, from 2 slices of bread (pulsed through a food processor, fresh
- ½ cup parmigiano reggiano freshly grated
- ½ mozzarella cheese grated, part skim
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
- You can assemble the stuffed mushrooms ahead of time and bake them just before serving for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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