These elegant Stuffed Mushrooms are filled with a savory mixture of cauliflower, spinach, and cheese, making them a crowd-pleasing appetizer or side dish for any gathering. Perfectly baked until golden and delicious, these stuffed mushrooms are sure to impress your guests with their flavor and presentation.
Ingredients
- 12 large button mushrooms stems removed and reserved
- 1 tbsp olive oil
- 1 small head cauliflower finely chopped
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup cream cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place the mushroom caps on a baking sheet lined with parchment paper, cavity side up.
- Finely chop the reserved mushroom stems. In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems, cauliflower, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let the mixture cool slightly.
- Stir in the grated Parmesan cheese and cream cheese until well combined. Season with salt and pepper to taste.
- Spoon the cauliflower and spinach mixture into the mushroom caps, filling them generously.
- Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is heated through.
- Garnish with chopped fresh parsley before serving.
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