Mushrooms are a very polarizing food. You are either obsessed with them or you despise them. I have never met someone who was neutral about them (if you are, please let me know and I will revise my world view). I am firmly entrenched with the former camp of shroom lovers. I love eating them on my pizza, in my omelettes, and in my salads. Even so, they rarely are featured as the main ingredient of a dish.
That's why I was pumped to make this dish which showcases these fun guys at their best. Stuffed mushrooms are excellent as finger food appetizers or complimenting any other dish. You can even make them ahead of time and refrigerate until you’re ready to pop them in the oven.
So get to it. It’s time to join the cult of mushroom aficionados. If you need more convincing, check out these 10 reasons to have a mushroom obsession.
Makes about 16 mushroom caps | Inspired by Whole Foods
20 mins prep and 15 mins in the oven
1 package white button or cremini mushrooms, about 16 mushrooms
¼ medium onion
1 clove garlic
1 cup spinach
4 oz or ½ cup cream cheese
2 tbsp olive oil, divided
¼ tsp salt
¼ tsp pepper
Kid chef knife or butter knife
Saute pan or skillet
1 cup measuring cup
¼ tsp measuring spoon
Wash your hands.
Preheat oven to 400F.
Dump mushrooms into colander and wash thoroughly.
Place mushroom stems on cutting board and line mushroom caps on baking trays.
Using your kid chef knife or butter knife, chop up mushroom stems as small as you can. Place chopped up mushroom stems into pan.
Peel onion and slice off ¼ of onion to chop into smaller pieces.
Place chopped onions and mushrooms into a skillet. Measure 1 tbsp olive oil and add to skillet.
**Grown-up** Cook about 5 mins until mushroom stems are soft. Add to medium bowl.
Using your cutting board and kid chef knife, chop up 1 cup spinach and place into medium bowl with cooked onions and mushrooms.
Peel garlic and press using side of knife. Chop garlic using cutting board and kid chef knife. Place chopped garlic into medium bowl.
Next, add 4 oz cream cheese, ¼ tsp salt and ¼ tsp pepper to medium bowl.
Mix together using a spoon.
Using spoon, scoop spinach cream cheese filling into mushroom caps.
Measure out 1 tbsp of olive oil and add to a small bowl.
Using pastry brush, lightly coat the tops of mushroom caps with olive oil.
**Grown-up** Place baking tray into oven and bake at 400F.
Set timer for 15 mins.
You can use this time to clean up!
**Grown-up** Remove baking tray and let cool for 5 mins.
Enjoy as an app or with another dish.
Before baking, you can sprinkle stuffed mushroom caps with breadcrumbs for some extra crunch.
We tried these stuffed mushrooms with both white and cremini mushrooms, but feel free to experiment with other types!