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Sautéing is a crucial step in preparing the filling for your Savory Spinach-Parmesan Stuffed Mushrooms. Start by heating a tablespoon of olive oil or butter in a skillet over medium heat. Once your pan is hot, add minced garlic and chopped mushroom stems. The importance of cooking these components together cannot be overstated; this process allows the garlic and mushroom stems to release their essential oils, creating a aromatic base that enhances the overall flavor of the dish.

Stuffed Mushrooms with Spinach Parmesan Cream

Discover the joy of savory Spinach-Parmesan Stuffed Mushrooms, a delightful appetizer that is perfect for any gathering. This versatile dish combines earthy mushrooms with a creamy filling of fresh spinach, Parmesan, and garlic, creating a burst of flavor in every bite. Ideal for parties or family dinners, these bite-sized treats are not only delicious but also boast health benefits. Elevate your next meal with this crowd-pleasing recipe that’s sure to impress!
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Ingredients
  

18 large cremini or portobello mushrooms

2 tablespoons olive oil

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup cream cheese, softened to room temperature

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs (panko preferred for added crunch)

1/4 teaspoon red pepper flakes (optional, for heat)

Salt and black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.

    Prepare the Mushrooms: Carefully wipe each mushroom with a damp paper towel to clean them. Remove the stems by gently twisting and pulling them out, then finely chop the stems and set aside the caps for stuffing.

      Sauté the Filling: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and the finely chopped mushroom stems, cooking for about 3-4 minutes until the garlic is fragrant and the mushroom stems are softened.

        Add Spinach: Toss in the chopped spinach and sauté for an additional 2-3 minutes, or until the spinach has wilted down significantly. Remove the skillet from the heat and allow the mixture to cool slightly.

          Make the Cream Filling: In a medium mixing bowl, combine the sautéed spinach and mushroom mixture with cream cheese, grated Parmesan, breadcrumbs, and if desired, red pepper flakes. Season with salt and pepper to taste. Use a spatula or wooden spoon to mix until fully combined and creamy.

            Stuff the Mushrooms: Take each mushroom cap and fill it generously with the spinach-parmesan mixture. Press down gently to ensure the filling stays in the cap.

              Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is bubbly.

                Garnish and Serve: Remove the mushrooms from the oven and allow them to cool for a few moments. Garnish with freshly chopped parsley before serving. These mushrooms make a delightful appetizer or side dish when enjoyed warm.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6-8 servings

                    - Presentation Suggestions: Serve the stuffed mushrooms on a rustic wooden board or platter, with a sprinkle of extra parsley for color and a small bowl of dipping sauce, such as a garlic aioli, for an added touch.