Stuffed Mushrooms ~ the perfect appetizer ~lot's of flavor and goodness in a few delicious bites!! These are made with the large stuffing type mushrooms and are packed with a mixture of toasty fresh Italian bread crumbs; sautéed mushroom stem pieces, shallot, garlic and spinach; and Gruyere and Parmesan cheeses.
20 large white mushrooms, about 1 lb
2 Tbsps melted butter for dipping mushrooms
2 Tbsps butter for sauté
1 small shallot, finely chopped
1 garlic clove, minced
8 oz frozen spinach, defrosted and completely drained
2/3 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling over the top.
1 cup Italian bread, bread crumbs see below
2 Tbsps olive oil
1/2 tsp salt
1/4 tsp black pepper
For bread crumbs, preheat oven to 400 degrees. Tear bread into pieces and put in food processor fitted with a metal blade, process until you get coarse crumbs. Transfer to a bowl and toss with the olive oil, salt and pepper. Spread in a baking pan and bake in middle of the oven until golden, about 6-8 mins. Transfer to a bowl.
Prepare mushrooms: Rinse and dry mushrooms and remove stems. Dip each mushroom cap in the melted butter and place on a large baking sheet. Finely chop the stems, utilizing a total of 1/2 cup of them, set aside. Melt butter in a heavy skillet pan, add the shallot and mushroom stems and sauté until soft about 3 mins. Stir in the garlic and cook and additional 30 seconds. Stir in the spinach and cook until heated through. Add and stir in the breadcrumbs. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
Stuff those mushrooms: Mound filling in mushroom caps, pressing gently. Sprinkle additional parmesan cheese over, and drizzle with any remaining melted butter, if desired. Bake the mushrooms for about 20-25 mins until cheese is melted.
Enjoy every yummy bite!