Spinach and cheese stuffed mushrooms makes the perfect vegetarian appetizer for entertaining or holiday gatherings. They are so good and easy to make.
To make ahead, you can assemble the mushrooms as directed and place in fridge up to 1 day and bake before serving.
Spinach and Cheese Stuffed Mushrooms
15-20 mushrooms, stems removed
1 Tablespoon extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
6 oz frozen spinach, thawed and squeezed dry or3 cups of fresh spinach
1 cup any shredded cheese
¼ cup breadcrumbs (plus more for topping)
Salt and pepper to taste
Preheat the oven to 375°F. Spray a baking sheet with cooking oil, or line with a foil or parchment paper and set aside.
Clean the mushrooms with a damp towel and remove the stems. Finely chop the stems and set aside.
Heat the olive oil in a pan. Cook the mushroom stems and onions for a few minutes. Add the garlic and spinach and cook for additional 2 minutes. Turn off the heat and stir in the cheese, breadcrumbs, salt and pepper. Taste and add seasoning or cheese as needed.
Fill the mushroom caps with the mixture, pressing lightly with your fingers. Optional: top with more breadcrumbs and drizzle the top with olive oil.
Place the filled mushrooms on the baking sheet. Top with additional cheese, if desired. Bake for 20-25 minutes or until golden.