I've had a few people ask for this recipe, so I thought I would share here. (Side note, I forgot to take a picture after these baked- so sorry!) These stuffed mushrooms make a great addition to a summertime meal you've grilled, such as pork, steak, or chicken. I completely made this recipe up, so there are no measurements. Measure with your heart.
Step one: add a little water to a pan, and toss in your package of frozen chopped spinach. Simmer until most of the juice is gone, but if you're afraid of browning it, you can use as much water as you want, then take it out and strain once it's cooked.
Step Two: While your spinach is cooking, prepare the mushrooms. Wipe clean with a damp cloth and remove stems. If you like, you can chop up the stems and add to the mixture, but feel free to leave them out.
Step Three: Once spinach is done, add in a little olive oil, half a large onion, chopped mushroom stems, and some finely chopped sun-dried tomatoes. Simmer until onion is almost translucent, then add finely chopped garlic. Also add a sprinkle of Tony Chachere's seasoning to taste and black pepper. If you don't want any spice, substitute the Tony's for salt.
Step Four: Once this has cooked down, reduce heat and add 4 oz of cream cheese, and about 4 oz of grated Parmesan cheese. Stir until smooth. Spoon this mixture into your mushroom caps and top with a little more Parmesan. Now it should look like the first picture. Bake at 350 until mushrooms look done and the filling is set. Enjoy!
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