Spinach Stuffed Mushrooms
Spinach stuffed mushrooms are so hearty, delicious, and flavorful with the medley of veggies and cheese.
Ingredients
- 12 oz Baby bella Mushrooms around 10-12 medium
- 1/3 cup Spinach finely chopped
- 1/4 cup Red mini sweet peppers finely chopped
- 1/4 cup Red onion finely chopped
- 4 large Garlic finely chopped
- 1/2 cup Mozzarella cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp Crushed red pepper
- 1/2 tsp Black pepper powder freshly ground
- 3 tbsp Olive oil extra virgin, divided
- 1/4 tsp Salt or as required
Instructions
Preparing The Mushrooms
- Clean the mushrooms with a paper towel or a kitchen cloth to remove the dry dirt if any.
- Next, quickly rinse the mushrooms with some water and let them sit in the colander for 5 minutes.
- Lay them flat on a kitchen towel and wipe them down.
- Remove the stems of the mushrooms and set them aside.
- Take a spoon and gently scoop out the gills, set them in a plate, and let them sit in the refrigerator by covering them with a kitchen towel.
- Chop the stems into small pieces and set aside.
Making The Filling
- In a pan, heat 2 tsp oil on medium-low heat. Add onions, garlic, and sauté for 2 minutes.
- Next, transfer the mushroom stems, red sweet peppers, and cook them for about 2-3 minutes. Remove from heat and allow to cool slightly.
- In a medium bowl, combine the cooked onion mixture, chopped spinach, freshly ground black pepper, crushed red peppers, Italian seasoning, salt, mozzarella cheese, and 2 tbsp olive oil.
- Gently mix all the ingredients together.
Baking The Mushrooms
- Preheat the oven to 400℉/200℃
- Line a baking tray with parchment paper, brush 1 tsp olive oil, and set aside.
- Take out the mushrooms from the refrigerator, scoop out the filling evenly into each mushroom cavity, and place them with the cavity side up on a baking tray.
- Bake the mushrooms for 14-15 minutes or until browned on the top and the cheese melts down.
- Sprinkle some finely chopped spinach and serve them immediately.
Notes
- Use fresh and good quality mushrooms for a better texture and taste.
- Mushrooms should be of equal size so they will bake more evenly. Try to find medium sized mushrooms to fit a good amount of filling in them.
- Do not soak your mushrooms in water, quickly rinse them under running water or simply wipe them down with a damp paper towel. Soaking them will result in soggy mushrooms. I like to clean the dry dirt on them with a paper towel, quickly rinse them, wipe them down, and dry them in the refrigerator for sometime.
- Carefully remove the gills of mushrooms to fit more filling inside or you can skip this step.
- Do not bake them ahead of time - reheating them can cause an upset stomach.
- Prepare the filling and it can store well for 4 days in an airtight container. You can clean the mushrooms in advance and store them in an airtight container for 1 day.
- Make sure to add completely dry finely chopped spinach leaves in the recipe or the filling will turn soggy.