Ingredients Jump to Instructions ↓

  1. 28 white mushrooms, caps wiped clean and stems removed and reserved

  2. 1 tablespoon olive oil

  3. 1/2 cup onion, finely diced

  4. 2 garlic cloves, minced

  5. 1 1/2 cups fresh spinach, chopped

  6. 1/3 cup sun-dried tomatoes, chopped

  7. 3 tablespoons heavy cream

  8. 1/2 cup parmesan cheese, finely grated

  9. salt and freshly ground black pepper, to taste

  10. 1/4 cup breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375°F. Place the mushroom caps, stem side down, on a large baking sheet. Bake for 10-12 minutes until the mushrooms are soft, slightly darker in color, and have released their juices. Let cool slightly.

  2. Meanwhile, make the filling: finely mince the reserved mushroom stems. Add the olive oil to a large saute pan set over medium heat. When it's hot, add the onion and chopped mushroom stems. Saute until soft and translucent, taking care not to burn, about 8 minutes.

  3. Add the garlic and cook for 2 minutes until fragrant. Add the chopped spinach by the handful, stirring to wilt.

  4. When all the spinach has been wilted in, add the sun-dried tomatoes and heavy cream. Simmer for 3 minutes to let the flavors combine.

  5. Remove from the heat and add half of the parmesan cheese. Season liberally with salt and pepper.*

  6. When the caps are cool enough to handle, spoon a heaping teaspoon of stuffing inside each mushroom. Sprinkle with the breadcrumbs and remaining parmesan cheese.

  7. Place the stuffed mushrooms, stuffing side up, on a baking sheet. Bake for 10-12 minutes until the stuffing is hot and the mushrooms are dark brown in color. Serve immediately.


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