They ended up kind of being like mushrooms stuffed with spinach dip, which was quite delicious, if I do say so myself. They were fairly simple to improvise, too! (The measurements below are mostly approximations, and really just intended to indicate proportions. If you don't want to prepare as many mushrooms as we did—we had them for dinner—then just scale down the other ingredients.)
12-20 large mushrooms (We had 18 fairly large crimini)
fresh spinach (about 5 ounces)
a medium sweet onion, finely chopped
a few cloves of garlic, minced
cream cheese (about 4 ounces)
Parmesan cheese (about 1/2 cup)
dried Italian herbs
cayenne pepper (just a dash)
- Preheat the oven to 350°F.
- Clean the mushrooms by wiping them gently with a damp paper towel (or brushing with a mushroom brush, if you happen to have one of those) then remove the stems.
- Finely chop the mushroom stems and set aside.
- Combine diced onions and garlic in a lightly oiled skillet and cook over medium heat, until the onions are translucent.
- Add the chopped mushroom stems, Italian herbs, and cayenne pepper, and cook until the stems have softened a bit:
- Put the spinach on top, and stir it around until it's all cooked down and mixed in with the onions, garlic, and mushroom stems:
- Add the cream cheese, then the Parmesan cheese, incorporating them evenly throughout the vegetables, until the cheese is thoroughly melted:
- Place the mushroom caps on a lightly oiled baking sheet or dish.
- Stuff them with the vegetable and cheese mixture, dividing the filling evenly among the mushroom caps. Top with an additional sprinkle of Parmesan cheese (optional):
- Bake for about 20 minutes, or until the tops are golden brown:
Hobo Mama made her stuffed mushrooms for their New Year celebration, and I think I'm going to make these again for the next celebration we have. They made me feel festive, and it was just a plain 'ole Sunday. I hope you enjoy making them as much as I did!