These healthy and delicious stuffed mushrooms have a little heat from red pepper flakes and a little crunch on top with or without the parmesan sprinkle. Easy to prepare as a snack, appetizer, meatless meal, or side dish.
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 choped 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
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 so they are’nt touching 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 mnutes 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.
Bite-sized mushrooms help bake them into a crispier bite.
Use another cheese of your choice, perhaps a good melting one.
These mushrooms may be prepared and stored in the refrigerator until they are ready to bake, remove them from the refrigerator ahead of time to allow to come to room temperature, or bake a few minutes longer in the oven.
Keywords: spinach veggie stuffed mushrooms