Tuesday, January 12, 2010

Stuffed Mushrooms

The household especially the husband loves stuffed mushroom! I made some for my NYE’s dinner using a recipes I found on www.allrecipes.com. I again made some changes to it according to my preference. This was definitely better than the stuffed mushrooms I had in Macaroni Grill where the mushrooms were still raw and the stuffing were not hot. 

Here’s the recipe with my modification! The original recipe was submitted by a subscriber/reader and can be found HERE.




  • 12 Whole Fresh LARGE Button Mushrooms
  • 2 Tbsp Chopped Frozen Spinach, Defrosted & Water Squeezed
  • 1 Tsp Chopped Parsley
  • 1 Tbsp Oil
  • 1 Tbsp Minced Garlic
  • 1 (8 Oz) Package Cream Cheese, Softened
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Onion Powder
  • 1/8 Tsp Ground Cayenne Pepper
  • 1-2 Tbsp Italian Breadcrumbs (Optional)

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in chopped spinach, chopped parsley, cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little knife and fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Sprinkle with some breadcrumbs.

Bake for about 20-30 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

June’s comments: Carefully make a bigger cavity in the mushroom caps by using a little knife to lightly scrap the sides and the insides (and save it for the filling) so that you can pile more filling in each mushroom. The mushrooms I used were about 2.5 inches in diameter. And after I made a bigger cavity, I still needed to pile the cheese high up! If you’re using smaller mushrooms, you either need to cut down the filling by half or perhaps double up the mushrooms.

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