Wednesday, March 7, 2012

Spicy Spinach-Stuffed Mushrooms

Posted by: Annie

Pictured here is the best mushroom you will ever eat, but let's be real, you will not be able to eat just one. This is the kind of recipe that leaves you scraping the bowl, licking your fingers (secretly of course) and wishing that you had purchased 48 ounces of mushrooms instead of just 24.

Last weekend, our little sister came from Philly to New Jersey for the weekend, and I volunteered to make an appetizer and dessert. I spent all Saturday morning baking and cooking, and after tasting the filling for the mushrooms, deeply regretted not buying all the mushrooms in the world. When I realized I had extra filling (some of my mushrooms were "petite") I couldn't bear the thought of throwing it out, so I literally scooped it up with tortilla chips - it's THAT good. 

What you will need:

24 ounces whole white mushrooms
1 medium onion, diced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup panko bread crumbs
1 10-ounce package frozen chopped spinach, thawed
1 8-ounce block cream cheese, softened
1/3 cup sour cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup mild Cheddar cheese, shredded 
8-12 dashes hot sauce (depending on taste) 
Salt and pepper, to taste 

Preheat oven to 375 degrees. 

Wipe down mushrooms with a damp paper towel to clean. Remove stems from mushrooms and dice stems. Heat butter and olive oil over medium heat, and add onion and mushroom stems. Cook until onions are soft, and then stir in bread crumbs. Cook for an additional 2 minutes, then set aside to cool. 

Squeeze water from thawed spinach and set aside. 

In a large bowl, combine cream cheese, sour cream, Monterey Jack, and Cheddar. Stir in cooled panko mixture, and mix well. Add in spinach, hot sauce, and salt and pepper. Mix to combine. 

Scoop the filling into mushroom caps. 

Place filled mushrooms in baking dish and cook 20-25 minutes, until filling is hot. 

Source: Adapted from The Pioneer Woman


  1. These looks so incredible! I love stuffed mushrooms!


  2. Oh my Lord. You two will be the death of me. =)

  3. My hubby loves stuffed mushrooms and I bet he would love these! Yum!

  4. Try using flash frozen chopped spinach vs the block format which has to be thawed, drained of lots of water. flash frozen is 'dry' and does not need to be thawed before using - use from frozen --check out for more info on flash-frozen chopped leafy greens.

  5. I made these as an appetizer for Christmas and they were a big hit. However, I only had one 8oz package of mushrooms, and so I made just half a batch of the filling. Even then I had filling left over so today I "played" with it. I used two big portobello mushrooms and put a layer of Baby Swiss cheese on top, added a thin slice of tomato on top of the cheese and then put the leftover filling on top of that, spread out to the edge. I cooked them the same amount of time and did brown them in the broiler for the last 2-3 minutes.
    (my guess is the full filling recipe would make about 8 portobello mushrooms .... it made a great main dish)


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