Spinach – Stuffed Baby Bella Mushrooms

I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in
recipes, so this giant container of mushrooms certainly wouldn’t go to waste.

The remaining mushrooms
I added a bunch to a mussels- onions- garlic- white wine
sauce – served over angel hair pasta; made a fluffy mushroom and cheese omelet;
and finally, prepared spinach-stuffed mushroom caps which are great as an
appetizer or as a side dish, depending on the size of the caps. There are still
some mushrooms left for another day.


We thoroughly enjoyed all of those dishes, but I think Doug
particularly favored the stuffed mushroom caps – perhaps because they were part
of his Father’s Day dinner!


Spinach-stuffed Baby Bella Mushrooms
Spinach – Stuffed Baby Bella Mushrooms

Ingredients:


12 Baby Bella mushroom caps, wiped clean with a damp paper
towel

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1/4 cup finely chopped sweet onion

1 medium garlic clove, minced

5 oz. frozen chopped spinach, defrosted and squeezed dry

2 to 3 Tbsp. light cream

¼ cup grated Parmesan cheese

2 Tbsp. minced fresh dill -or 1 ½ tsp. dried dill (optional)

Salt and pepper to taste

NOTE: This recipe can easily be doubled.

Directions:

1. Preheat oven to 400°F.

2. Remove stems from mushroom caps and finely chop them.

3. Heat olive oil and butter in a skillet on medium-high
heat. Add onions cooking them until soft, but not brown. Add chopped mushroom
stems and continue cooking for about 2 to 3 minutes, stirring occasionally.

4. Reduce heat; add minced garlic to onion-mushroom
mixture; cook for another minute. Add spinach and cook 5 more minutes, stirring
constantly. Stir in light cream until well-combined.

5. Remove from heat and cool slightly. Add cheese, salt and pepper, and dill, if using.
6. Arrange mushrooms caps (bottom-side facing up) on a parchment-lined
baking dish. Divide filling mixture evenly among them.

7. Bake uncovered about 20-25 minutes or until filling is
browned and mushrooms are thoroughly heated.

View Comments

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

5 days ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

2 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

3 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

4 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

9 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

9 months ago

This website uses cookies. find out more.