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Stuffed Mushrooms

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Finding appetizers for your New Year's celebration that both kids and adults will love isn't always an easy task. There are my tried and true choices like little shots of soup (appears fancy for the grown ups and fun for little ones) or Mac, Chicken & Cheese Bites (who doesn't like mac n cheese), and of course veggies and dip are reliable. But this New Year's Eve, I'm going with Stuffed Mushrooms. I've already made them several times this year and everyone seems to love them.

Filled with spinach, parmesan and bread crumbs, they are little bites of yumminess and, dare I say, a perfect way for everyone, no matter what their age, to ring in the New Year!

Stuffed Mushrooms  (Makes 20 Mushrooms)

  • Prep Time: 10 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
Finding appetizers for your New Year's celebration that both kids and adults will love isn't always an easy task. There are my tried and true choices like little shots of soup (appears fancy for the grown ups and fun for little ones) or Mac, Chicken...

Ingredients

  • 1 8 oz package white or cremini mushrooms, cleaned
  • 1 10 oz box chopped frozen spinach, defrosted and drained well
  • 1/4 cup parmesan cheese
  • 2 tablespoons olive oil, plus more for brushing onto mushrooms if desired
  • 1 teaspoon dried italian herbs
  • 1/4 cup plain bread crumbs
  • 1/4 teaspoon salt
  • 1 small garlic clove, minced
  • olive oil, for drizzling

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Remove and discard stems from mushrooms and clean caps with a damp towel to remove any dirt.
  3. 3. Add the drained spinach to a bowl along with the parmesan, olive oil, Italian herbs, salt, garlic, and bread crumbs.
  4. 4. Mix to combine the ingredients.
  5. 5. Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with olive oil and place them on a baking sheet.
  6. 6. Bake for 20 minutes until mushrooms are tender.
  7. 7. Serve.
Stuffed Mushrooms

Nutrition Information

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Comments






  1. Luck

    November 6, 2012 at 3:17 am

    This recipe was amazing!!! I did add a bit of this and that to make it a bit more spicy. I used it as a meal at home. Even my kid liked it :) I was so surprised!
    Catherine, I have re-posted your recipe what I made, on my site. I have also added many links to get to your site onto this recipe as well as your video for this recipe. Please let me know if it is alright with you. I was just so happy with your recipe :)

    • catherine

      November 6, 2012 at 1:11 pm

      Of course that’s alright! Thanks! :D p.s. love your site!

  2. Ruth

    August 13, 2012 at 12:02 pm

    Yum – made these for dinner last night, using fresh goat-milk ricotta instead of parmesan. It made a delicious (and different!) side dish, but if making it for an appetizer, I think I’d want to add something to make it a little for flavorful… maybe a splash of hot sauce or lemon.

  3. Sophie

    January 5, 2012 at 4:18 pm

    These were delicious. Thank you!

  4. jen staffeldt

    December 28, 2011 at 11:39 pm

    I love your recipes! They are always yummy, wholesome and mostly easy to make. :)

  5. Dominique

    December 28, 2011 at 7:14 pm

    I adore stuffed mushrooms! I can’t wait to try these! Thanks for all the awesome recipes!