Spinach Stuffed Mushrooms
Tasty, light, and easy to make, these spinach stuffed mushrooms are flavored with sun-dried tomatoes and topped with melted Asiago cheese.
Filled with a combination of garlic-sautéed spinach and sun-dried tomatoes, and topped with grated Asiago cheese before baking, these stuffed mushrooms are light, flavorful, and the perfect starter before a hearty meal.
Because this appetizer is so simple to prepare and can be made in advance, we find it to be a good choice when planning a meal for guests.
It’s a perennial favorite in our house and we’ve included it in both our Garlic and Herb Crusted Boneless Pork Roast Menu and Easy Thanksgiving Appetizers.
Spinach Stuffed Mushroom Recipe Ingredients
In addition to pantry staples like garlic and olive oil, you’ll need the following special ingredients to make this recipe:
- Cremini (aka baby portobello) or white button mushrooms: Choose mushrooms that are relatively uniform in size to ensure even cooking and an attractive presentation.
- Dry-packed sun-dried tomatoes: This type is easier to mince than the oil-packed tomatoes and they’ll plump up as they absorb extra liquid from the spinach.
- Asiago cheese: This flavorful, Italian, cow’s milk cheese grates easily and melts nicely so it’s perfect for this appetizer. Fontina would be an acceptable substitute.
Spinach Stuffed Mushrooms
Ingredients
- 12 cremini, baby portobello mushrooms, brushed clean, stems removed
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- 5 ounces baby spinach leaves, roughly chopped
- 1/3 cup sun-dried tomatoes, minced
- 1/2 cup Asiago cheese, finely grated
Instructions
- Preheat the oven to 375°F and coat a shallow baking sheet with nonstick spray.
- Arrange the mushroom caps on the prepared sheet and sprinkle with salt and pepper.
- Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, 1 to 1-1/2 minutes
- Remove the garlic with a slotted spoon, then return the pan to the stove over medium-high heat.
- Add the spinach and sauté until wilted, tossing constantly with tongs, 2 minutes.
- Season lightly with salt and pepper, remove the pan from the heat and drain any liquid that may have accumulated.
- Stir in the sun-dried tomatoes and set aside to cool for about 5 minutes.
- Using a small spoon (or your fingers), fill the mushroom caps with the spinach mixture, then top with each with cheese.
- Bake for 10 to 12 minutes, or until the mushrooms are tender and the cheese is bubbly and lightly browned.
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