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Stuffed mushrooms are a beloved appetizer that has graced dining tables and party platters for generations. Their versatility and ability to marry flavors make them a favorite among both home cooks and professional chefs. From traditional fillings to more adventurous combinations, stuffed mushrooms can cater to a wide array of tastes. In this recipe, we will explore the delightful world of Savory Parmesan Spinach Stuffed Mushrooms, a dish that perfectly balances the earthy richness of mushrooms with a savory filling that features the fresh, vibrant taste of spinach and the deep umami of Parmesan.

Parmesan Spinach Stuffed Mushrooms

Discover the deliciousness of Savory Parmesan Spinach Stuffed Mushrooms with this easy recipe! Perfectly tender portobello mushrooms are filled with a creamy mixture of rich cheeses, fresh spinach, and garlic, topped with a crispy breadcrumb layer for added texture. This delightful appetizer is not only flavorful but also packed with nutrients, making it a healthy choice for any gathering. Impress your guests with this irresistible dish at your next event!
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Ingredients
  

16 large portobello mushrooms, stems cleaned and removed

2 tablespoons olive oil

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup grated Parmesan cheese

1/2 cup cream cheese, softened

2 cloves garlic, minced

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

1/4 cup breadcrumbs

2 tablespoons fresh parsley, chopped (for garnishing)

Instructions
 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Arrange the cleaned portobello mushrooms on a baking sheet with the gills facing up. Drizzle with olive oil and sprinkle with a pinch of salt and black pepper. Set aside.

    Cook the Spinach: In a medium-sized skillet over medium heat, add a splash more olive oil. Sauté the minced garlic until fragrant, about 1 minute. Then add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

      Mix the Filling: In a large bowl, combine the ricotta cheese, cream cheese, grated Parmesan, lemon zest, and red pepper flakes (if using). Stir in the cooled spinach mixture. Season with salt and black pepper to taste.

        Fill the Mushrooms: Spoon the spinach and cheese mixture generously into each portobello mushroom cap, pressing it down gently.

          Add Topping: In the same bowl, mix the breadcrumbs and a tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms for an extra crunchy topping.

            Bake: Place the filled mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

              Garnish and Serve: Once removed from the oven, let the mushrooms cool slightly. Garnish with fresh parsley before serving. Enjoy the rich flavors and delightful textures of your Parmesan Spinach Stuffed Mushrooms!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4