Spinach Stuffed Mushrooms


Spinach Stuffed Mushrooms

I am always on the look out for a tasty and healthy appetizer.  I love making bite-size treats to enjoy as hor d’Oeuvres for a dinner party, when I am having friends over for a girl’s night, or even as an accompaniment to a nice glass of wine, an episode of Game of Thrones  and some good puppy snuggles.  The latter being my ideal date night in with my main man–Teek.  Don’t judge…I hopped on the Game of Thrones band wagon (seriously obsessed with the multiple story lines going on).

Spinach Stuffed Mushrooms

I was introduced to this recipe during our recent trip to Anchorage for Thanksgiving.  Andrew’s sister is a vegetarian and his mom wanted to make Thanksgiving as vegetarian-friendly as possible (minus the Turkey).  She found this recipe, as well as many more amazing Vegan treats here: http://www.buzzfeed.com/christinebyrne/vegan-thanksgiving-recipes .

Spinach Stuffed Mushrooms

I decided to re-create the recipe and made a few subtle changes since we are not vegan.  Substituting the non-dairy cream cheese for real cream cheese, adding a little extra garlic and cayenne pepper (since I love spicy food), and topping the mushrooms with panko bread crumbs.  The added crunch from the bread crumbs is the perfect finishing touch!  I still used the nutritional yeast instead of a grated cheese, since I loved the flavor it provided.  However, you could easily substitute a parmesan or cheddar cheese in these mushrooms and even add some crumbled bacon for a non-vegetarian option.  The possibilities with this recipe are endless, but one thing is for certain: THEY ARE DARN GOOD.

Spinach Stuffed Mushrooms

When two people polish off 16 mushrooms, you know you’ve got a winner recipe ;)

Enjoy and as always,

Bon Appeteek

Recipe from Homemade Levity’s Spinach Stuffed Mushrooms

Prep Time: 5 minutes
Cook Time: 40 minutes

The Players: 

16 crimini mushrooms
1/4 yellow onion, diced
2 garlic cloves, minced
3 C fresh spinach
2 T reduced sodium soy sauce
1/4 C dry white wine
1 T nutritional yeast
3 oz reduced fat cream cheese
1/8 t cayenne pepper (I added 1/4 tsp to spice things up)
1/4 red bell pepper, minced
Optional garnish: panko bread crumbs

The Rules: 

  1. Preheat oven to 375 F.
  2. Rinse mushrooms and remove stems from mushroom caps.  Place mushroom caps hole side facing up on a baking sheet and set aside.  Dice the mushroom stems. (Note: if you gently apply pressure on the side of the stem and pull sideways, the stem should pop out easily)
  3. Meanwhile heat a medium sauté pan over medium heat and spray with non-stick cooking spray.
  4. Add onions, garlic, and mushroom caps to pan.  Cook until onion is translucent ~3 minutes.
  5. Add soy sauce, wine, and fresh spinach to the pan and continue cooking until spinach has completely wilted down ~3-5 minutes.
  6. Transfer veggies to a food processor then add yeast, cayenne, and cream cheese.  Pulse to combine.
  7. Add red pepper to veggie and cream cheese mixture and pulse 1-2 additional times to combine pepper with remaining filling ingredients.
  8. Spoon ~1 (heaping) tsp of the filling into each mushroom cap (Note: each mushroom should be filled so that there is a mound of the cream cheese mixture on top) Garnish each mushroom cap with a sprinkle of panko bread crumbs.
  9. Bake the mushroom caps for 30 minutes.  Remove from the oven and serve warm.

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