Stuffed Spinach and Mushroom Appetizer

July 14, 2020

I grew up in Pittsburgh, Pennsylvania. Every spring we would take the turnpike west to visit with my grandparents in Kennett Square, Pennsylvania. Chances are if you look at your package of mushrooms, it was probably grown in Kennett Square. Kennett Square is the "Mushroom Capital of the World" - growing over 500 million pounds of mushrooms a year. That is half of the United State's mushroom crop! It was always such a treat to visit that area because we always went and picked up the best and freshest mushrooms! Now I don't live far from this area and can always find amazing mushrooms!

Mushrooms are one of my favorite vegetables because of the beefy flavor that they have. My friends always love it when I make this simple Stuffed Spinach and Mushroom Appetizer! It is so easy and so delicious! And it is an inexpensive app as you are using the mushroom stems as a filling. You are going to want to double or triple this recipe because these stuffed mushrooms go fast! Super fast!

Stuffed Spinach and Mushroom Appetizer

Ingredients:

8 oz. package of mushrooms

1 tbsp butter

1/2 green onion, finely chopped

3 tbsp garlic cheese spread

4 tbsp breadcrumbs

Pinch of salt and pepper

1/4 cup fresh spinach, chopped

Clean the mushrooms off with a damp paper towel.
Remove the stems from the mushrooms and give the stems a good chop.
Melt butter in a sauté pan over medium high heat.
Sauté the chopped mushroom stems and onions until they have softened.
Add the spinach and stir until it just starts to wilt.
Remove from the stove and stir in the garlic cheese spread and 3 tbsp of the breadcrumbs. Stir until combined.
Place the mushroom caps upside down on a small oven proof dish. I like to use a pie dish.
Stuff the mushroom caps with this mixture and top with the remaining tablespoon of breadcrumbs.
Bake at 350 degrees for about 20 minutes. Until the tops are a perfect golden brown.