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When it comes to appetizers, the right choice can set the tone for your entire meal, offering a tantalizing preview of what’s to come. Among the plethora of options, Savory Spinach Parmesan Stuffed Mushrooms stand out as a delightful and healthy choice. This dish not only captivates the palate with its rich flavors but also brings a nutritious twist to traditional appetizers. With a perfect balance of earthy mushrooms, vibrant spinach, and creamy cheeses, these stuffed mushrooms are sure to impress both health-conscious diners and those simply seeking a delicious bite.

Stuffed Mushrooms with Spinach Parmesan Cream

Discover the perfect appetizer with Savory Spinach Parmesan Stuffed Mushrooms! These delicious bites feature earthy mushrooms filled with a flavorful mix of vibrant spinach, creamy cheeses, and aromatic herbs. Not only are they healthy and packed with nutrients, but they also deliver a satisfying taste that appeals to all palates. Ideal for casual gatherings or elegant dinner parties, these stuffed mushrooms are sure to be the highlight of your next meal. Try them today!
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Ingredients
  

12 large portobello or baby bella mushrooms

1 cup fresh spinach, chopped

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup Italian breadcrumbs

2 cloves garlic, minced

1/2 teaspoon onion powder

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

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon olive oil

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare Mushrooms: Gently clean the mushrooms using a damp cloth to remove any dirt. Carefully twist off the stems and set the caps aside. Finely chop the removed stems for the stuffing.

      Sauté Spinach: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until you can smell its aromatic fragrance. Next, add the chopped mushroom stems and spinach, cooking for another 3-4 minutes until the spinach is wilted and the mixture begins to brown slightly. Season with salt, pepper, and optional red pepper flakes according to your taste. Remove the skillet from heat and allow the mixture to cool slightly.

        Mix Filling: In a spacious mixing bowl, combine the sautéed spinach and mushroom stem mixture with the softened cream cheese, grated Parmesan cheese, Italian breadcrumbs, onion powder, and a pinch of salt and pepper. Stir thoroughly until everything is well incorporated.

          Stuff Mushrooms: Take a generous amount of the spinach and Parmesan filling, and carefully pack each mushroom cap, pressing down lightly to ensure the mixture stays in place.

            Bake: Arrange the stuffed mushroom caps on a baking sheet lined with parchment paper for easy cleanup. Place them in the preheated oven and bake for 20-25 minutes. They are done when the mushrooms are tender and the tops have turned a lovely golden color.

              Garnish: Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes. After cooling, sprinkle fresh chopped parsley over the top for a burst of color and flavor.

                Serve: Transfer the stuffed mushrooms to a beautiful serving platter. Enjoy them warm as a delightful appetizer or side dish!

                  Prep Time, Total Time, Servings:

                    15 minutes | 35 minutes | Serves 4-6