Dining and Drink

Recipe: Mighty mushrooms

This two-bite appetizer will be scooped up quickly

I love pretty much everything about summer. Winter, on the other hand, and January especially, tends to be a low point for me physically, emotionally and in the kitchen. It’s too cold to want to go anywhere, I’ve eaten too many Christmas cookies and I haven’t enjoyed a fresh peach in months. With the exception of citrus fruits, winter produce can be a bit drab, so it’s fun to be able to make the most out of portobello mushrooms and frozen spinach. With the addition of garlic, Italian seasoned breadcrumbs and Parmesan cheese, the flavor and texture of the mushrooms bring new life to my winter table.

I’ve made these stuffed mushrooms for many parties, and they always disappear quickly. The filling is savory and holds together well, making this an easy-to-eat, two-bite appetizer. If everyone at the party gets to them before you do, make them again for dinner alongside some creamy polenta or mashed potatoes for a meatless meal with plenty of interest. The juicy mushrooms will provide their own gravy while the tender filling adds a satisfying bite.

Recipe: Stuffed Mushrooms

Ingredients:

16 ounces baby portobello mushrooms
2 tsp. olive oil, divided
3 cups fresh baby spinach
2 garlic cloves, chopped
1/4 cup Italian breadcrumbs
1/4 cup freshly grated Parmesan cheese
Coarse kosher salt

Instructions:
  1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray and set aside.
  2. Remove the stems from the mushrooms. Chop the stems very fine and set aside. Place the mushrooms stem side up on the prepared baking sheet. 
  3. Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the spinach to the hot pan and cook, stirring, until wilted, about 2 minutes. Remove the spinach from the pan and allow to cool. Squeeze out any extra water and chop.
  4. In the same pan, heat the remaining teaspoon of olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the chopped mushroom stems and continue to cook, stirring occasionally, until soft, about 2 minutes more. Remove the mixture from the heat and transfer to a bowl along with the spinach, breadcrumbs and cheese. Stir to combine or work it together with clean fingers.
  5. Season the mushroom caps with salt. Divide the spinach mixture evenly among the mushrooms, pressing it together gently and rounding the tops. Spray the stuffed mushrooms lightly with cooking spray. Bake 20 minutes or until golden. 
  6. Eat warm.

Lindsay Moe is the photographer, recipe creator and writer behind the blog “The Live-In Kitchen”. When the Whisk food blogger isn’t photographing food, she’s homeschooling her four children or hiking the bluffs of the Driftless Region.


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