What You’ll Need for the Stuffed Mushrooms:
1 tablespoon of extra virgin olive oil
1/2 a red onion, finely chopped
4 cloves of garlic, minced
1 – 16 ounce package of frozen spinach, thawed and drained well
1/2 teaspoon of sea salt
1/2 teaspoon of finely ground black pepper
1 – 3.5 ounce container of crumbled goats cheese
1/3 cup of grated Parmesan cheese
2 large packages of button mushrooms, stems removed
1 cup of seasoned breadcrumbs
Preheat oven to 400 F.
In a large pan saute onion until caramelized (about 5-10 minutes):
Add garlic and cook for an additional minute. Add spinach, sea salt, black pepper, goat cheese and Parmesan and stir until cheese mostly melts:
Remove spinach mixture from heat and set aside for a moment.
Remove stems from your mushrooms and place them in a baking dish:
The stems usually just pop right out. If you find one that won’t, gently use a knife and remove them. (Note: You can reserve the stems to make mushroom broth later.)
Place a dollop of the spinach/cheese mixture in the center of the mushroom:
And then top with a bit of the bread crumbss:
Repeat process until all the mushrooms are filled. Bake for 15-20 minutes until golden brown:
Notes: You can make the filling ahead of time and store it in the fridge for a day or two before making the stuffed mushrooms. If you have any filling left you can also use it as a dip. The mushrooms can even be frozen after they are baked by placing them on a baking sheet and then freezing for 3 or 4 hours. Then they can be removed to an airtight container and frozen for several months. To reheat place them on a baking sheet and place in the oven at 400 for about 10-12 minutes.