New Stuffed Mushrooms with a Kick

The other day I decided to try stuffed mushrooms a whole new way. Usually I use the recipe that I’ve posted previously (mostly spinach and mozzarella). In an effort to branch out and add new greens to my diet, yesterday I came up with a whole different kind of mushroom.

You know, a lot of people are scared of swiss chard (including me, until a few days ago actually), but it really has a nice, surprising nutty flavor when cooked. That’s what gave me the idea for this recipe. The earthy flavor of cremini mushrooms really goes great with the nutty flavor of cooked swiss chard. It’s the ingredient that eaters will never guess. I only made a small portion for about 7 cremini mushrooms, but you can add things to taste.

Ingredients (adjust as necessary to taste):

3-5 large leaves of swiss chard (chopped fine, stems removed)

1/4 cup (or more!) colby-jack cheese, shredded or crumbled

a little pepper and salt

little garlic powder

tiny bit of cayenne pepper (a little goes a LONG way)

about 1 tsp Dijon mustard

1/2-1 tbsp cream cheese, as necessary to bind it together

7 cremini mushrooms (baby bella), stems removed

Combine swiss chard, cheese, salt, pepper, garlic powder, cayenne pepper, and Dijon mustard. Mis until swiss chard is coated evenly. Add cream cheese and mix well.

Line a baking sheet with foil. Stuff the mushrooms (overstuffed is great!) and arrange on baking sheet. Sprinkle with a hint of paprika. Bake at 400°F for 10-12 minutes. Remove from oven. Let cool for a minute or two but serve while warm.

My mother and I loved these. The cayenne gives it a little kick, and the Dijon and paprika reminded me of a picnic. I’ll be making these again now that summer barbeque season is on the way!

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Spinach Stuffed Mushrooms

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.

Ingredients:

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

Directions:

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.