My creamed spinach stuffed mushroom recipe was derived from my love of classic creamed spinach. Creamed spinach is a staple side dish at traditional American steakhouses and is something I always order if it’s on a menu. I wanted to take my love of steakhouse creamed spinach and turn it into a meal or a more sophisticated side.
How to Clean Mushrooms Properly?
I think sometimes people have the common misconception that you can just simply rinse mushrooms in order to clean them properly. Mushrooms are different than other vegetables. In order to really get the dirt and grit off these I recommend using a damp paper towel and wiping them clean. Mushrooms are high in water content so soaking these in water or rinsing them while sitting in a strainer is just going to add to that water content. So I would recommend going the damp paper towel route in order to easily clean these.
What Mushrooms to Use for Stuffed Mushrooms?
Choosing the right mushrooms to use for stuffed mushrooms is really up to you and/or what the recipe calls for. In this case, my steakhouse-style creamed spinach stuffed mushrooms are stuffed with portabella mushrooms. I use large portabellas, not only because I love the flavor, but because I wanted this recipe to be a meal, rather than an appetizer or side.
If you’re making stuffed mushrooms as an appetizer for a crowd, I’d recommend white button mushrooms. White button mushrooms are the perfect vehicle for stuffing with your favorite stuffed mushroom mixture. I find that while baby bellas have great flavor that are just simple too small; hence “baby” bella. White button mushrooms tend to be slightly larger than baby bellas (also known as creminis) and are easier to handle. Stuffing little bite-sized mushrooms is no easy task so go for the white ones to make it easier on yourself. Now that I’ve offered you some quick tips on stuffed mushrooms, here’s how to make my creamed spinach stuffed mushrooms.
Creamed Spinach Stuffed Mushrooms
Ingredients
- 8 Oz Fresh spinach You can use frozen whole leaf or frozen chopped if you'd like.
- 2 Large Portabella Mushrooms
- 2 T Mayonnaise If this freaks you out, just leave it out. Substitute for a little cream cheese or extra sour cream.
- 1/4 Sour Cream
- 2 T Parmesan cheese
- 1 clove Garlic
- 1/4 Cup Olive Oil
- Salt
- Pepper
For Topping
- 2 T Butter
- 1/3 Cup Panko
- 2 T Parmesan Cheese
- 1 T Olive oil
- Salt and pepper
Instructions
- Preheat oven to 350 degrees.
- Clean mushrooms with a damp paper towel. Remove mushrooms stems and set aside.
- Add mushroom caps to a baking sheet with olive oil and salt and pepper.
- Bake mushrooms for 15 minutes or until fork tender.
- Add 2 tablespoons of olive oil to a pan.
- Slice garlic into very thin slices and cook in pan.
- Add spinach to pan and stir.
- Add remainder of olive oil on top of the spinach.
- Season with salt and pepper.
- Mince your mushrooms stems.
- Add minced mushroom stems to the pan.
- Continue to cook about 10 minutes or until the spinach has wilted.
- Turn heat to low.
- Add mayonnaise, sour cream & parmesan cheese.
- Stir until combined.
- Stuff mushrooms with mixture.
For the Topping
- Add butter to a bowl and microwave for about 30 seconds.
- Add panko, parmesan cheese, olive oil, salt and pepper; and stir.
- Top your mushrooms with your bread topping.
- Bake stuffed mushrooms another 10 mins or until the top is golden brown.
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