The original called for cremini; we made it using cremini and then a mix of cremini and button. Both work well and bake in about the same time. Use what you like, have, or can get.
This recipe is easily cut in half, as I did -- which is why the amount of filling in the skillet may look a bit skimpy. You can also make them ahead or bake half and refrigerate the rest for up to 3 days before baking.
Spinach and Cheese Stuffed Mushrooms
Adapted from The Washington Post
1 tablespoon olive oil1/4 cup finely chopped shallot or red onion
5 ounces baby spinach, chopped
3 sundried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons) OR 3 oil-packed sundried tomatoes, rinsed
1/3 cup (2 1/2 ounces) soft cheese, such as an herbed Boursin, at room temperature
1/4 teaspoon freshly ground black pepper
16 medium button or cremini mushrooms, or a mix, stems removed
1 1/2 tablespoons grated Parmesan cheese
salt and pepper, optional
Heat oven to 425 degrees.
In a large skillet over medium heat, heat oil until shimmering. Add shallots and cook, stirring frequently, until softened, about 1 minute. Add the spinach, a few handfuls at a time, and cook, stirring until the spinach is wilted down, 4 to 5 minutes. Stir in the tomatoes and remove from the heat. Stir in the cheese and pepper until well-combined. Taste and add salt and pepper if needed. You should have about 1 cup of filling.
Place mushrooms on a rimmed baking sheet. Fill each cap generously with the spinach-cheese mixture, mounding filling above the top of the cap. Sprinkle with a little Parmesan. Roast for 10-12 minutes, depending on the size of your mushrooms, until the mushrooms are tender and the cheese on top is nicely browned.
Serve warm.
Serves 8 at two mushrooms for each person. Or, me.
What's your favorite "I deserve a treat" food?
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries, continuing in July 2022 with Peppermint Barked. She's the winner of Agatha Awards in three categories. Death al Dente, the first Food Lovers' Village Mystery, won Best First Novel in 2013, following her 2011 win in Best Nonfiction. Her first historical short story, "All God's Sparrows," won the 2018 Agatha Award for Best Short Story. As Alicia Beckman, she writes standalone suspense, beginning with Bitterroot Lake (2021) and continuing with Blind Faith (October 2022, Crooked Lane Books).
A past president of Sisters in Crime and a current board member of Mystery Writers of America, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
Swing by her website and subscribe to her seasonal newsletter, for a chat about the writing life, what she's working on, and what she's reading -- and a free short story. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.
Nice, tasty morsels.
ReplyDelete"Serves 8 at two mushrooms for each person. Or, me. "
LOVE IT!
That might be a slight overstatement, but not by much!
DeleteMy husband saw my posting of this on FB and gave it a big thumbs up!
DeleteThat cracked me up,Leslie...you sound like me! We like stuffed anything! Will try your version soon. Cheese is a go-to treat, and I especially love slightly melted Brie smeared on pepper-flavored Carr's Water Crackers, with some kind of fruit on the side, like red grapes or cherries.
ReplyDeleteLOL -- we had stuffed spaghetti squash last night, so I guess we love stuffed stuff, too! And yes, yes to your Brie snack!
DeleteYum! I like anything with spinach
ReplyDeleteSo good!
DeleteDefinitely going to try this! Thanks for sharing the recipe. My favorite "I deserve a treat food" is deep fried jumbo shrimp.
ReplyDelete