Ingredients
Units
Scale
- 16 ounces fresh white button mushrooms, cleaned and stems removed
- stems from mushrooms, finely chopped
- 1/4 cup salted butter
- 1/2 teaspoon sea salt
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2.5 ounces fresh spinach, chopped
- 2 garlic cloves, pressed
- 1/4 - 1/2 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 6 teaspoons shredded parmesan cheese, optional
Instructions
- Preheat the oven to 350 degrees and spray a baking dish with spray oil.
- Melt butter in a large saucepan.
- Add the mushroom caps button-side down, toss them in the butter and sprinkle with salt, then turn them button-side up, tossing them in the butter and sprinkle with more salt.
- Remove from saucepan and place in a baking dish button-side down with enough space between mushrooms to not touch each other.
- Saute' onions and celery in the pan with remaining butter and cook for 10 minutes stirring the garlic in during the last few minutes of cooking time.
- Add the chopped mushroom stems and cook for 10 minutes more, stirring frequently.
- Stir in the spinach, red pepper flakes, and last 1/2 teaspoon of salt to cook about 5 minutes longer, stirring often.
- Stuff the mushrooms with the filling and optional sprinkles of parmesan cheese.
- Bake at 350 degrees for 30 minutes.
- Serve right away.
Notes
- Using smaller, bite-sized mushrooms helps bake them into a crispier bite.
- Choose another cheese, perhaps a good melting one.
- These mushrooms may be prepared, sealed in an airtight container, and stored in the freezer or refrigerator until they are ready to bake; remove them from the fridge ahead of time to come to room temperature, or bake a few minutes longer in the oven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
