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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.
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
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.