Sunny's Spinach and Cheese Stuffed Mushrooms
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 154
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 12
- Sodium
- 153
- Total: 30 min
- Active: 20 min
Ingredients
Filling:
1 teaspoon olive oil
5 ounces baby spinach
5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature
2 cloves garlic, grated on a rasp or minced
Pinch of crushed red pepper flakes
Kosher salt and freshly cracked black pepper
Topping:
1 cup Italian-style breadcrumbs
1/2 cup walnuts
Kosher salt and freshly cracked black pepper
2 to 3 tablespoons olive oil
Mushrooms:
20 to 24 cremini mushrooms, stems and gills removed
Directions
- Preheat the oven to 375 degrees F.
- For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
- For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
- For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.