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Cheese and spinach stuffed mushrooms

Monday, December 30, 2013

Whether you’re hosting a party or headed to a friend’s house for dinner, simple appetizer recipes are always a good trick to have up your sleeve, especially when there’s little time to do the cooking.

This recipe is meant to make you look like a chef, without all the work that goes into it. What I really mean is this recipe is simple – you combine a few ingredients, stuff a few mushrooms and throw it in the oven. *Insert fun cooking catch phrase you’ve created now that you’re a chef.*

Stuffed Mushrooms


  • 4 ounces cream cheese
  • ¼ cup bread crumbs ¼ cup shredded parmesan
  • ¼ cup crumbled feta
  • 1 teaspoon granulated onion
  • ¼ teaspoon granulated garlic
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 dash tabasco
  • 1 teaspoon Worcestershire sauce
  • 12 stuffing mushrooms about the size of a silver dollar, or 20-24 regular button (cremini) mushrooms
  • ¼ cup grated parmesan
  • 2 tablespoons melted butter

*Optional items:

  • 4 ounces frozen spinach, thawed, rinsed, drained, squeezed, chopped
  • 5 ounces raw Italian Fontanini bulk sausage
  • 4 ounces frozen crab

Combine all ingredients through Worcestershire sauce in a mixer and blend until incorporated (about a minute). *Mix in the spinach, crab, or sausage. Use a spoon to stuff the mushrooms and round them off. Pack them in the grated parmesan and lay them in a baking dish. Drizzle with the melted butter and place the dish in the oven. Bake for 12-15 minutes.

Can be made up to 3 days ahead of time.

*Optional* You may want to blanch the mushrooms for 4 minutes in boiling water and then cool them prior to stuffing. This allows for a more clean looking presentation.

Amount: 12 large mushrooms or 20-24 small mushrooms

View this recipe being prepared on Fox 9 news >

Tags: appetizers

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