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Stuffed mushrooms are a classic appetizer that never fails to impress. Their bite-sized nature makes them perfect for sharing, whether at a casual gathering with friends or an elegant dinner party. The combination of earthy mushrooms filled with a savory mixture is not only delicious but also visually appealing. In this recipe, we will explore the delightful flavors of savory Parmesan spinach stuffed mushrooms, where fresh spinach and rich Parmesan cheese come together to create an irresistible filling. The ease of preparation makes this dish accessible to both novice cooks and seasoned chefs, allowing everyone to enjoy a gourmet experience without the fuss.

Parmesan Spinach Stuffed Mushrooms

Discover the irresistible delight of savory Parmesan spinach stuffed mushrooms, a perfect appetizer for any occasion. This easy recipe features earthy portobello mushrooms filled with a creamy mixture of fresh spinach, rich Parmesan, and spices. Ideal for sharing at gatherings or simply treating yourself, these stuffed mushrooms are versatile and can be tailored to suit various dietary preferences. Elevate your culinary experience with this delicious and visually appealing dish that everyone will love!
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Ingredients
  

12 large portobello mushrooms

2 cups fresh spinach, chopped

1 cup grated Parmesan cheese

1 cup cream cheese, softened

1/2 cup breadcrumbs (plain or seasoned)

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently wipe each portobello mushroom with a damp cloth to clean. Carefully remove the stems and set the caps aside. Finely chop the stems and set them aside for later use.

    Cook the Spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant and slightly golden. Mix in the chopped spinach and cook for approximately 2-3 minutes, or until wilted. Remove the skillet from heat and allow the spinach mixture to cool slightly.

      Mix the Filling: In a large mixing bowl, combine the sautéed spinach mixture, softened cream cheese, grated Parmesan cheese, chopped mushroom stems, breadcrumbs, onion powder, salt, and black pepper. Using a spatula or spoon, combine all the ingredients thoroughly until you have a cohesive filling mixture.

        Stuff the Mushrooms: Drizzle the remaining tablespoon of olive oil over the prepared portobello caps, ensuring they are well coated. Using a spoon, generously fill each mushroom cap with the spinach and cheese filling, pressing down lightly to ensure the filling is well-packed and maintains its shape.

          Bake: Arrange the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushroom caps are tender to the touch.

            Serve: Once thoroughly baked, remove the mushrooms from the oven and let them cool for a minute. Garnish with chopped fresh parsley before serving. These savory stuffed mushrooms can be enjoyed warm as an appetizer or as a delightful side dish!

              Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings