The best Spinach Stuffed Mushrooms – in my opinion. A creamy, cheesy, spinach-filled mushroom that will be the hit of any party or holiday gathering.
Spinach Stuffed Mushrooms
Y’all, I love a good stuffed mushroom. Emphasis on the word – good. I have been trying out mushroom recipes for years, trying to find a good one to bring and serve holiday meals. Every single one has fallen short of my expectations. They are usually packed with breading and dry with little to no flavor.
I think I’d be safe to say that I’ve been on the hunt for a flavorful, creamy, mushroom appetizer. After all of these years, I have finally found a delicious Spinach Stuffed Mushroom recipe.
Can I Use Frozen Spinach for Spinach Mushroom Appetizers?
Yes. You can certainly use frozen spinach. The trick will be to get most of the moisture out of the thawed spinach as possible. Remember to strain the juices out of the thawed spinach and then wring the spinach in your hands or push down hard on the spinach leaves to release the most moisture from the spinach before adding to your recipe
What Type of Mushrooms is Best for Stuffing?
The best type of mushroom is actually the simple white button mushrooms that are readily available at most grocery markets. Another variety of mushrooms that would be great for stuffing is the baby Bella mushroom.
You can also use Portabella mushrooms, but they are large mushrooms, so you only use about half as the recipe calls for and increase the amount of stuffing so it fills each mushroom.
How do I Clean Mushrooms for Stuffing?
A great way to clean the outside of mushrooms is to use a wet paper towel to gently wipe the mushrooms
Pull the stems off of the mushrooms and if you’d like save them to incorporate into the stuffing mixture
Gently scrape the gills of the mushrooms by using a spoon to pull the gills away from the inside cavity
Make-Ahead and Storage:
Can I make these stuffed mushrooms ahead of time?
Yes! You can make stuffed mushrooms up to one day in advance. Prepare them, but do not bake them. Store them covered in the refrigerator until ready to bake.
Leftover stuffed mushrooms will last 3-5 days in the refrigerator
Re-heating:
You can microwave leftover stuffed mushrooms or bake them until heated through
Are you ready to make these Stuffed Mushrooms? Let’s make sure you have everything you’ll need…
mushrooms – white button or baby Bella are great mushrooms for stuffing, but you can use most mushrooms you find in the grocery store that has a deep enough cavity for stuffing
olive oil – I like to use ordinary virgin olive oil like extra virgin olive oil is very strong, but you could use any variation
spinach – using fresh spinach is preferred, but you can use frozen – if you do, refer to the notes above
garlic salt
sour cream – regular sour cream is best
cream cheese – use regular or 1/3 less fat
mozzarella cheese – shredded
grated Parmesan cheese
salt and ground pepper
How do you make Spinach Stuffed Mushrooms?
clean mushrooms, remove stems and chop them
In a skillet over medium/high heat, add olive oil
add the stems and spinach and cook until the spinach leaves have turned dark green and have wilted
sprinkle garlic salt into the spinach mixture and cook for about 30 more seconds
remove from heat
In a medium-sized bowl, mix the sour cream, cream cheese, mozzarella cheese, parmesan cheese, salt and pepper
fold the spinach mixture into the cheese mixture
Spoon mixture into mushroom caps and bake in a greased baking pan
I’d love it if you’d come and hang out with me on Social Media –
One Reddit thread shared speculation that the removal was due to a menu overhaul to simplify menus during COVID-19 lockdowns in 2020. Although the mushrooms may be gone from menus now, some fans of the appetizer still express their appreciation for them online.
"The most important thing to remember is whenever you make stuffed mushrooms, bake them upside down first, let all the liquid drain out, then partially bake them at a very high temperature for a few minutes. Once that's done, let them drain, save all that liquid and put it into the stuffing," explains Rach.
First, make sure the mushrooms are completely dry, then cook them in a hot skillet with some oil or butter as you normally would. Wait until you take them off the heat to shower them with a sprinkle of salt. This seems like a really small thing, but it actually makes a big difference.
Portobello mushrooms can accumulate toxins from various sources, posing health risks if consumed. These toxins may originate from environmental pollutants or improper cultivation practices. Contaminants like heavy metals or pesticides can seep into the mushrooms, affecting their safety for consumption.
"Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids," says Sofia Norton, RD. This can result in rubbery and tough mushrooms with little flavor.
Let the heat work its magic. The heat of your hot, dry pan will cause the mushrooms to release liquid. This liquid will cook off as the mushrooms brown. Stir occasionally to prevent burning.
Heat the Pan: Place the skillet over medium-high heat. Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely.
They work well with simple seasonings like salt and pepper but can take on a whole new dimension when you add ingredients like garlic, butter, and fresh herbs. Basic cooking techniques, flavorful ingredients, and a few tips and tricks can help add more flavor to mushrooms without a lot of fuss or stress.
Place the bag inside your refrigerator for 8-10 hours. The larvae inside the mushrooms will crawl out and cling to the sides of the plastic bag in search of air. After 8-10 hours, just remove the plastic bag, dump out the mushrooms, and brush off any larvae still clinging to them.
Preheat oven to 400 F degrees. Clean the mushrooms and gently remove the stems from them. Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Keeping them in the dry, cool fridge is the best way to prolong their life, along with avoiding water (aka washing them) until the last possible second. A paper bag or paper towel-lined zip-top plastic bag will absorb the moisture mushrooms naturally release, preventing them from getting slimy.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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