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.
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 relatively uniform mushrooms 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
- 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
- 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.