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Three Cheese and Spinach stuffed Mushrooms


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  • 6 large portabella mushrooms or 1 pound button mushrooms
  • 2 tbsp extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, finely chopped ( about 2 tbsp)
  • 2 cloves of garlic, finely chopped
  • 1 pound of spinach, stemmed and clean
  • 1 1/2 tbsp bread crumbs
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmigiano- Reggiano
  • 1/3 cup grated percorino romano



Step 1

1. Preheat oven to 350.Place cleaned mushrooms, gill side up on baking sheet.Brush with 1 tbsp olive oil. Season with salt and pepper( 1/8 tsp of each). Bake for 6 minutes. Remove from oven and set aside to cool on Baking sheet for at least 15-20 minutes
2.Heat a 12-14 saute pan over medium high heat. Add remaining 1 tbsp olive oil. Add shallots and garlic, stirring for a few minutes,add a few handfuls of spinach, carefully turning with a spatula and cook until wilted , adding more as room becomes available. Season with 1/8 tsp each of salt and pepper
3. Drain spinach in a fine mesh strainer in sink, pressing on the spinach with your hands or a rubbber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle , then finely chopped
4.In a medium bowl combine the chopped spinach, breadcrumbs , mozzarella , parmigiano and percorino cheeses. Taste , add more slat and pepper if needed
5. Stuff the mushrooms. If using large portabella- use a 1/4 cup of filling per mushroom
6. bake at 350 for 10 minutes or until filling is hot and bubbly,

COOK's Note: Unbaked mushroom can be made two days ahead of party and store in a air tight container. Bake at 350 for 20 minutes


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