Giant Stuffed Mushrooms
Mushrooms may not have the best reputation, but we bet the skeptics among you will give them a second chance after checking out this recipe! As with any food, it's all about the preparation, and our recipe combines the wonderfully dense meatiness of the mushroom with a delicious creamy spinach filling. Trust us — this dish will convert you from a mushroom hater to a mushroom lover!
Equipment
- Baking tray
- Parchment paper
Ingredients
- 3 large portobello mushrooms
- 3 tbsp olive oil
- 4 cups baby spinach, chopped
- 1 garlic clove, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 cup cream cheese
- 2 tbsp bread crumbs
- 1 egg
Instructions
- Remove the mushroom stalks and gills and brush olive oil over the insides and outsides of the mushroom caps.
- For the spinach filling, combine the spinach, garlic, mozzarella cheese, cheddar cheese, cream cheese, bread crumbs, and egg. Spoon the spinach filling into the 3 mushroom caps and smooth out the tops.
- Place the giant stuffed mushrooms on a baking tray lined with parchment paper, transfer the pan to a preheated oven, and cook at 350°F for 12 minutes.