The first time I made these, my family fell in love. My mom in particular LOVES these. I’ve made them for parties, but they’re wonderful as a side at dinner too. The inspiration for these came from something I found on the food network, but having made them so long I changed a few things along the way. The amounts are a rough estimate, so don’t worry if you have to change things.
20-30 Cremini (baby bella) mushrooms
bag of pre-washed baby spinach
2-3 tbsp cream cheese
1 bag (2 cups) shredded mozzarella
1/4 cup grated parmesan or romano
salt & pepper
1/4 tsp garlic powder
Rinse and dry mushrooms. Remove stems. Set mushroom caps aside.
Finely chop the spinach. If you’d like to use the food processor, there’s nothing stopping you. I like chopping spinach, though, and I think it gives it a nice texture.
In a medium bowl, combine spinach, mozzarella, parmesan, salt & pepper, and garlic powder. The mix in cream cheese. I like to use a fork to mash it in there. Be persistent, it might take a little muscle, but when you’re done you should have a soft, creamy mixture. You might need to add more cream cheese. In fact last time I made this, I used almost 4 oz. It just depends on what type of consistency you’re looking for.
Line baking sheet with aluminum foil. Stuff each mushroom cap with some of the spinach mixture (I like it when they’re overflowing and you have to eat them with a fork and knife). Its ok if you crowd them a little to fit them on the sheet, since mushrooms shrink a little when cooked. Bake at 375°F for about 10-12 minutes. Really, it’s hard to over-cook a mushroom, and you want everything to be soft and melted.