Quick n Easy Stuffed Mushrooms Recipe

Quick n Easy Stuffed Mushrooms Recipe 

Mushrooms are the ideal appetizer for any occasion! This traditional recipe is simple to prepare and always a crowd favorite. I’m sure you can’t stop at just one! Stuffed mushrooms are a quick and healthful vegetarian or gluten-free party appetizer or side dish. Spinach, roasted red pepper, garlic, creamy ricotta, and nutty Parmesan cheese are filled into white button or cremini mushrooms. This recipe for stuffed mushrooms is finger food at its finest! 

Prep Time: 30minutes 

Cook Time: 20minutes 

 Servings: 30 stuffed mushrooms (approximately) 

Ingredients for quick  n easy stuffed mushrooms recipe 

  • 2 pounds cremini or white button mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ packed cup roasted red peppers, finely chopped
  • ½ cup finely chopped yellow onion
  • 3 large garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 packed cups baby spinach, finely chopped
  • ½ cup whole milk ricotta cheese
  • ½ cup parmesan cheese
  • 2 tablespoons finely minced parsley, for garnish

Instructions for quick n easy stuffed mushrooms recipe 

Prepare yourself. Preheat the oven to 375 degrees Fahrenheit.

Prepare the mushrooms as follows: To make a well for the filling, wash and remove the stems from the mushroom caps. If the stems are stubborn, scrape them out with a little spoon. Save the stems; you’ll slice them up later and add them to the filling.

Season the mushrooms as follows: Arrange the mushroom caps on a baking pan. Drizzle with 1 tablespoon olive oil and season with 12 teaspoon salt and black pepper. Toss gently to coat, then arrange the mushroom caps in a single layer, scooped side up.

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Prepare the filling: Heat 1 tablespoon olive oil in a medium skillet over medium heat.

Chop the mushroom stems finely and add them to the skillet with the roasted red pepper, onion, garlic, Italian seasoning, and the remaining 12 teaspoon salt. Cook, stirring periodically, for 5 minutes, or until the onion, garlic, and mushroom stems have softened. Cook until the spinach is wilted, about 2 minutes more.

Toss in the cheese: Place the vegetables in a medium-sized mixing basin. Stir in the ricotta until well combined.

Stuff and bake the mushrooms: Fill each mushroom with a spherical dollop of filling using a small spoon. Bake for 20 minutes, or until the mushrooms are cooked and the cheese is melted, until the cheese is melted. Broil for 2 to 3 minutes to crisp the parmesan cheese on top. Take the pan out of the oven. Garnish with parsley, if desired.

Serve: As an appetizer or side dish, serve the mushrooms warm.

NOTES:

  • Mushrooms come in a variety of sizes. As a result, the filling should be adequate for two pounds. If you have any extra filling, store it in the fridge for up to 4 days. Spread it on sandwiches, cover chicken breasts with it and bake in the oven, swirl it into pasta, or use it as a dip with a little additional cheese.
  • Mushrooms soon cool.

Try the following methods to keep them warm:

  • Make use of a chafing dish. Chafing dishes are a terrific way to keep hot foods hot if you have them, but most of us don’t have them lying around the house.
  • Warm up a chunk of rock salt. Warm a block of salt in the oven and place the mushrooms on top. Mushrooms cool quickly.
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To keep them warm try these tricks:

  • Make good use of your pizza stone or cast iron griddle. These things stay hot forever. Place a towel on the handle so people don’t accidentally grab it, then use your pizza stone or griddle as a warm serving tray. – serve them on a preheated pizza stone, heat rocksalt.
  • Use your pizza stone or cast iron griddle to its full potential. These things stay heated indefinitely. Place a towel on the handle so that no one grabs it by accident, then use your pizza stone or griddle as a heated serving tray. – Place them on a hot pizza stone and season with rocksalt.

Nutritional Info:

Calories: 30.7kcal | Carbohydrates: 2g | Protein: 1.9g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3.2mg | Sodium: 110.1mg | Potassium: 150.5mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 62.7IU | Vitamin C: 0.7mg | Calcium: 37.7mg | Iron: 0.2mg

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