Easy Stuffed Mushrooms Recipe
These Easy Stuffed Mushrooms are a flavorful, elegant appetizer that will impress your guests at any gathering!
Equipment
- Baking Sheet
- Skillet
- Mixing Bowl
- Oven
- Knife and cutting board
Ingredients
For the Stuffing:
- 1 tablespoon olive oil
- 12 pieces baby bella mushrooms cleaned by rubbing with a damp cloth
- 1/2 cup sweet onion diced
- 2 cloves garlic minced
- 1/4 cup sun-dried tomatoes finely diced, packed in olive oil
- 2 cups baby spinach torn into pieces
- 1/3 cup panko breadcrumbs whole-wheat preferred
- 4 ounces feta cheese low-fat or fat-free
- 1/4 cup parmesan cheese
Instructions
Preparation Steps:
- Preheat your oven to 375°F (190°C). Clean the baby bella mushrooms by rubbing them with a damp cloth and gently remove the stems.
- In a skillet, heat the olive oil over medium heat. Add the diced sweet onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the torn baby spinach and finely diced sun-dried tomatoes to the skillet. Cook for another 2-3 minutes until the spinach wilts down, then remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed mixture with panko breadcrumbs, crumbled feta cheese, and grated parmesan cheese. Mix well until combined.
- Generously fill each mushroom cap with the stuffing mixture, pressing down gently to ensure they are well-filled.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for approximately 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
- Once baked, let the mushrooms cool for a minute before serving. Enjoy warm!
Notes
- For a vegan option, replace feta and parmesan with vegan cheese alternatives.
- Substitute baby bella mushrooms with cremini or white button mushrooms if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.