Best Cheese And Spinach Stuffed Mushrooms Recipes

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

Steps:

• For marinated mushrooms:
• Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
• For filling:
• Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
• Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
• Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
• Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

CHEESE AND SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
• In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
• Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
• For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
• For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

SHRIMP, SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Heat oil in a large sauté pan over low heat.
• Add garlic and cook, stirring, until fragrant but not browned.
• Add shrimp, spinach, cheese and lemon juice.
• Fold the mixture over and over until spinach cooks down evenly and cheese is melted.
• Stuff mushroom caps with shrimp-cheese mixture.
• Place on a rimmed baking sheet and bake for 10 to 15 minutes, or until cheese is bubbling.

GOAT CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wipe mushrooms clean with a damp towel.
• Thaw Spinach and squeeze out as much moisture as possible.
• In mixing bowl combine all ingredients except mushrooms and Parmesan.
• Mix well (do not use electric mixer).
• Fill mushroom caps with mixture and place on cookie sheet.
• Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes.
• Serve warm.

MUSHROOMS STUFFED WITH SPINACH AND CHEESE

Steps:

• Wipe clean mushrooms.
• Remove stems and dice them.
• Heat a pan place oil in it and when hot add stems, onions, garlic and cook 5 minutes. Add spinach, salt, pepper, pepper flakes, rosemary cook 3 minutes stirring till wilted.
• Preheat oven to 350 degrees.
• Add ricotta cheese to spinach and toss till combined.
• Fill mushrooms with spinach/cheese mixture.
• Place caps on a greased pan and top with shredded cheese.
• Bake mushrooms 20 minutes.
• Place mushroom on a platter and serve.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE

Steps:

• Adjust oven rack to upper middle portion, place rimmed baking sheet on rack, and heat oven to 400°F Using sharp knife, cut 1/4 inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface(non-grill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2 inch pieces; set aside (you should have about 3 cups).
• Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoons salt. Carefully place caps, grill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown edges, 8-12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8-12 minutes longer. Remove mushrooms from oven and heat broiler,.
• Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
• Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 1/2 cups). Heat 1 tablespoons oil and 1 tablespoons butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoons salt; cook, stirring frequently, until golden brown, 5-8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towel.
• Return now-empty skillet to medium-high heat, Add remaining tablespoons oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4-6 minutes longer. Transfer to medium bowl.
• Add remaining tablespoons butter and onions to skillet; cook stirring occasionally, until onions are light brown, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.
• Flip caps, grill side up and distribute filling evenly among mushroom caps; top each with 2 Tbsp bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1-2 minutes. Serve immediately.
• NOTE: For some reason, I cannot get the recipe to show the mushrooms as Portobellos - only portabella!

HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Clean mushrooms and brush with olive oil.
• Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
• Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes.
• Remove from the oven and immediately sprinkle remaining Cheddar over top.

SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS

Steps:

• Mushrooms: Remove the mushroom stems by gently twisting them off. mushrooms are like little sponges, so you don't want to rinse them in the sink; instead, use a lightly damp cloth to wipe off any dirt on the caps. Marinade: 1. In a small bowl, combine all the marinade ingredients. 2. place the mushrooms in a baking pan and pour the mixture over them. Use your hands to gently coat the mushrooms iwth the marinade and set aside for 15 minutes. if using large mushrooms, let sit in the marinade for 1 hour. CHEESE: Process all the ingredients in a blender until smooth. Add more water if needed, 1 tablespoon at a time, but it's best to keep it thick. PESTO: Place the spinach, oil, garlic, lemonjuice and salt into a food processor and blend until smooth. Scrape down the sides of the container with a spatula as needed. Add the walnuts and Pulse until Incorporated but still chunky. ASSEMBLY: For each mushroom cap, gill with pignolia cheese followed by a dollop of pesto. place the stuffed mushrooms on a dehydrator tray lined witha nonstick sheet and warm at 110 f for 2-3 hours. Add an hour if using large mushrooms. serve immediately

CREAM CHEESE AND SPINACH STUFFED MUSHROOMS RECIPE - (4.5/5)

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. 2. Using a wet towel wipe the mushrooms and remove the stems. Chop the stems finely. Heat a small skillet with 2 teaspoons of olive oil and cook the stems for 5 - 6 minutes or until the stems reduce to about half the size. 3. In a medium bowl, combine the cream cheese, chopped spinach, minced garlic, red pepper flakes, scallions, cooked mushroom stems, salt and pepper. 4. In a small bowl, combine the breadcrumbs, parmesan cheese, parsley and granulated garlic. 5. Arrange the mushroom caps on a baking sheet, cavity side up, and spoon the cream cheese filling into the mushroom cavities. Sprinkle the breadcrumb mixture over each mushroom. Drizzle the remaining 1 teaspoon of oil over the filling in the mushroom caps. 6. Bake until the mushrooms are tender and the filling is heated though and golden at the top, about 12 minutes.

SHRIMP, SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350* Heat Vegetable Oil in large sauted pan over low heat. Add Garlic and saute until fragrant but not browned. Add Shrimp, Spinach, Cheese and Lemon Juice. Fold the mixture over and cook until Spinach cooks down evenly and Cheese is melted. Stuff Mushroom Caps with mixture. Place on baking sheet and bake for 13 minutes.

DECONSTRUCTED: MUSHROOMS STUFFED WITH SPINACH AND CHEESE

Steps:

• grease a 1qt baking dish set aside; preheat oven to 325 degrees.
• drain mushrooms.
• Heat a pan place oil in it and when hot -- add stems, onions, cook 5 minutes or until onion is translusent.
• Add spinach, salt, pepper, minced garlic and pepper flakes, cook 3 minutes.
• remove from heat; stir in cheese and sour cream until incorperated.
• place mixture in baking dish and place in preheated oven for 15-20 minutes.
• Enjoy!