Introduction
Mushrooms stuffed with a creamy spinach and artichoke filling, topped with a delightful breadcrumb mixture, make for a delicious and elegant appetizer. Perfect for gatherings, these stuffed mushrooms are sure to impress your guests with their flavor and presentation. The combination of sautéed onions, garlic, artichokes, and spinach creates a rich filling that pairs beautifully with the earthy taste of the mushrooms.
Detailed Ingredients with measures
For the Topping:
– 1 slice hearty white bread, torn into 4 pieces
– 1 tablespoon Panko breadcrumbs
– 1 tablespoon freshly grated Parmesan cheese
– 1 tablespoon olive oil
For the Mushrooms:
– 24 white button mushrooms (1½-2 inch diameter), washed and stems removed
– 2 tablespoons unsalted butter, melted
For the Spinach Artichoke Filling:
– 2 tablespoons unsalted butter, divided
– 1 tablespoon olive oil
– ½ yellow onion, diced
– 9 ounces frozen artichoke hearts, thawed, squeezed dry, and chopped
– 1 clove garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup half-and-half or heavy cream
– ¾ cup freshly grated Parmesan cheese
– 1½ teaspoons fresh lemon juice
– 1 teaspoon hot sauce
– 1 teaspoon Worcestershire sauce (or soy sauce for vegetarians)
– ½ teaspoon kosher salt
– 5 ounces frozen chopped spinach, thawed and squeezed dry
Prep Time
Approximately 30 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 24 stuffed mushrooms
These stuffed mushrooms are not only easy to prepare but also deliver a satisfying taste and texture that everyone will enjoy. As they bake to a golden brown perfection, the kitchen will fill with enticing aromas, making them an excellent choice for any occasion.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F and adjust the oven rack to the middle position. Line a rimmed baking sheet with parchment or aluminum foil. Set a wire rack inside the baking sheet and spray the rack with nonstick cooking spray for easier cleanup.
Step 2: Prepare the Topping
In a food processor fitted with the metal attachment, place the torn pieces of bread, Panko breadcrumbs, and freshly grated Parmesan cheese. Pulse the mixture for 3-4 seconds. Drizzle in the olive oil and pulse 1-2 additional times until mixed. Set the mixture aside.
Step 3: Prepare the Mushrooms
Pat the white button mushrooms dry using paper towels. Lightly brush each mushroom with melted butter and arrange them on the prepared baking sheet, leaving 1-2 inches of space between each mushroom. Set them aside until the filling is ready.
Step 4: Cook the Onion
Heat a large skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the skillet. Allow the butter and oil to heat up, being careful not to let the butter burn.
Step 5: Sauté the Onions
Once the oil and butter are heated, add the diced yellow onion to the skillet. Cook the onion, stirring often, until softened, which should take about 4-5 minutes.
Step 6: Add the Artichokes
Introduce the chopped artichoke hearts to the skillet and continue to cook, stirring frequently, for an additional 4-5 minutes or until the artichokes develop a light brown color.
Step 7: Add Garlic
Incorporate the minced garlic into the skillet, stirring well. Cook for another 30 seconds to release the garlic’s aroma.
Step 8: Add Remaining Butter
Add the remaining tablespoon of unsalted butter to the skillet, stirring until it has completely melted.
Step 9: Add Flour
Sprinkle the all-purpose flour over the vegetable mixture and allow to cook for 1 minute while stirring continuously to prevent burning.
Step 10: Combine Liquid Ingredients
Slowly stir in the half-and-half (or heavy cream), freshly grated Parmesan cheese, fresh lemon juice, hot sauce, Worcestershire sauce (or soy sauce for vegetarians), and kosher salt. Mix thoroughly.
Step 11: Simmer the Filling
Reduce the heat to low and let the mixture simmer for about 3 minutes or until it has thickened. Stir occasionally to ensure even cooking.
Step 12: Add Spinach
Remove the skillet from the heat and add the thawed chopped spinach. Stir well to combine all ingredients evenly.
Step 13: Fill the Mushrooms
Spoon the artichoke and spinach filling into the prepared mushroom caps, packing it down and rounding the tops over the mushrooms.
Step 14: Apply Topping
Sprinkle the breadcrumb topping mixture over the filled mushrooms, pressing down lightly to ensure the topping adheres to the filling.
Step 15: Bake the Mushrooms
Place the baking sheet in the preheated oven and bake for 20-25 minutes at 350°F, or until the tops are golden brown and the mushrooms are fully cooked.
Step 16: Serve
Once done, remove the mushrooms from the oven and let them rest for about 4 minutes. Serve warm.
Notes
Substitution Options
For a vegetarian version, use soy sauce instead of Worcestershire sauce.
Storage Instructions
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Serving Suggestions
These stuffed mushrooms can be served as an appetizer or as a side dish alongside a main course. They pair well with a variety of dips and sauces.
Cook techniques
Preparing the Topping
Use a food processor to combine bread, Panko breadcrumbs, and Parmesan cheese for a fine texture. Drizzle with olive oil, then pulse again to incorporate. Set aside for later use.
Preparing the Mushrooms
Wash the white button mushrooms thoroughly and remove the stems. Pat them dry with paper towels to ensure they roast properly. Brush lightly with melted butter for added flavor before placing them on a baking sheet.
Sautéing Aromatics
Heat a skillet over medium heat and add butter and olive oil. When hot, add diced onions and sauté until softened. This enhances the flavor base of your filling.
Cooking Artichokes and Spinach
Once onions are cooked, add chopped artichokes and cook until lightly browned. Incorporate minced garlic for additional flavor, followed by butter, which adds richness.
Thickening the Filling
Sprinkle flour over the artichoke mixture to create a roux. Stir continuously to cook the flour before gradually adding half-and-half or heavy cream to achieve a thick and creamy consistency.
Combining Ingredients
After thickening the sauce, stir in freshly grated Parmesan, lemon juice, hot sauce, Worcestershire sauce, and salt. Add the squeezed spinach last, ensuring everything is well mixed.
Filling the Mushrooms
Spoon the prepared artichoke and spinach filling into each mushroom cap, packing it down to ensure the filling holds together and rounds over the top.
Adding the Topping
Evenly distribute the breadcrumb topping over the filled mushrooms, pressing down lightly so it adheres to the filling before baking.
Baking the Mushrooms
Bake the stuffed mushrooms at 350°F until the tops are golden brown and the mushrooms are tender, ensuring a delicious finish to your dish.
FAQ
Can I use different types of mushrooms?
Yes, you can use other types of mushrooms such as portobello or shiitake, though cooking times and methods may vary.
Is there a vegetarian option for this recipe?
Yes, substitute Worcestershire sauce with soy sauce to make it vegetarian-friendly while retaining flavor.
How do I store leftovers?
Store filled mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Just make sure to refrigerate it until you are ready to stuff the mushrooms.
What can I serve with stuffed mushrooms?
Stuffed mushrooms are great as appetizers or side dishes and pair well with salads or pasta dishes for a complete meal.
Conclusion
This delicious stuffed mushroom recipe combines the rich flavors of spinach and artichoke with a crispy topping that elevates your appetizer game. Perfect for gatherings or as a tasty snack, these mushrooms are sure to impress your guests with their creamy filling and satisfying crunch.
More recipes suggestions and combination
Stuffed Bell Peppers
Use a similar filling with rice, black beans, and cheese, then bake until tender.
Spinach Artichoke Dip
Use the same filling but blend everything together for a creamy dip, served with tortilla chips.
Stuffed Zucchini Boats
Hollow out zucchini and fill them with the same spinach-artichoke mixture, then bake until golden.
Mini Quiches
Incorporate the filling into mini pastry shells and bake until set for a savory bite-sized treat.
Cheesy Garlic Bread
Spread the spinach-artichoke mixture on baguette slices, sprinkle with extra cheese, and toast until bubbly.
Creamy Pasta Bake
Mix the filling into cooked pasta, top with breadcrumbs and cheese, and bake until golden brown for a hearty casserole.
