Forget the sausage and breadcrumbs when it comes to stuffed mushrooms. This meatless recipe is the perfect savory appetizer for vegetarians but you won’t hear any complaints from meat lovers either!
It definitely takes extra time to prep these babies, but if you are having a party or people over that you want to impress with your amazing culinary talents, then it will be totally worth it. They taste so amazing that, if you don’t mind spending more time in the kitchen, you will probably want to double the batch to make up for the ones you ate while plating.
Sautéed with garlic and fresh spinach along with the addition of heavy cream and Parmesan, this filling has just the right amount of seasoning for a slightly salty taste.
You’ll need to remove as much liquid as possible from the spinach mixture by placing it in a colander and pressing it against the side of it with a wooden spoon. And we mean you really need to squeeze the liquid from your spinach. If you don’t, your mushroom caps will be floating in a water bath in the oven! If this happens, carefully remove the pan from the oven, transfer the mushrooms to a clean pan and discard the liquid. Return them to the oven until done. They’ll still be great!
Vegetarian Stuffed Mushrooms Recipe
- 25 large mushrooms
- 3 Tbsp unsalted butter
- 1 clove garlic, minced
- 6 oz spinach
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 tsp pepper
- 1/4 tsp salt
- olive oil
- Clean mushrooms, pat dry then gently remove the stems from the caps—be careful not to break the caps! Set caps aside and chop stems into small pieces.
- Melt butter in a skillet over medium-high heat. Add minced garlic, stir for approximately 1 minute then add mushroom stems and chopped spinach. Sauté for approximately 5 more minutes.
- Place a colander in the sink and carefully pour the spinach and mushroom mixture into it. Use a wooden spoon to press the spinach against the side of the colander to squeeze as much liquid out as possible.
- Return the spinach and mushroom mixture to the skillet over medium-high heat and cook for just a few seconds to remove any remaining moisture. Stir in the heavy cream then heat until just boiling and reduce the liquid by half.
- Remove from heat and add Parmesan cheese, pepper and salt. Stir until combined.
- Pre-heat oven to 400 degrees. Lightly brush mushroom caps with olive oil and place on a jelly roll pan or large rimmed cookie sheet.
- Spoon the spinach mixture into each cap, mounding slightly. Bake for 30 minutes.
- Remove stuffed mushrooms from the oven, dust with a little more Parmesan cheese and serve hot! Enjoy!
If you are vegan, you can experiment substituting coconut or almond milk for the cream and replace the cheese with nutritional yeast.