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