Stuffed Mushrooms Recipe

25 min

1 servings

As you may have noticed, I have many recipes featuring mushrooms — I guess I’m a true mushroom lover! Mushrooms are my go-to ingredient because they’re versatile, delicious, and perfect for quick meals. Since I work a lot and don't have much time to cook at home, I always try to use recipes that are both fast and tasty.

Today was a busy day: I started my morning by going to the restaurant to check on the staff and ensure everything was running smoothly. After that, I had an important errand — I needed to visit the city hall. I’ve been waiting for my license approval, and in Barcelona, the rules are strict. To do any kind of renovation or even paint the walls, you need a license. If I just paint the wall in blue, that’s fine and no problem. But if I’ll be making noise or causing disturbances, it’s better to get the license to stay protected and avoid any complaints from neighbors.

When I finally got back home, it was around 9 p.m.—tired but with a sense of relief. I really wanted something delicious and relaxing. I poured myself a glass of Spanish white wine, lit some candles, and decided to treat myself with one of my favorite quick and tasty dishes — stuffed mushrooms. It’s always a great idea to enjoy a delicious meal even at the end of a long day.

And so, I began my culinary little adventure — the aroma of baked mushrooms filling the house and lifting my spirits. I hope this simple yet flavorful snack will be a perfect ending to any day!

Servings: 1

Ingredients

Mushrooms: 7 oz (200 g), about 12-15 medium-sized cremini or white button mushrooms
Spinach: 1 cup (240 ml, about 30 g), fresh, blanched, and finely chopped (or use frozen, thawed, and drained)
Mozzarella cheese: 3.5 oz (100 g), shredded
Parmesan cheese: 1 oz (30 g), grated
Garlic: 1 clove, minced or pressed
Dried oregano: 1 tsp (5 ml)
Salt: to taste
Red pepper flakes: optional, to taste
Olive oil: 1 tbsp (15 ml)

Cooking Instructions

In a medium bowl, combine the shredded mozzarella, grated Parmesan, blanched and chopped spinach, minced garlic, oregano, salt, and red pepper flakes (if using). Mix well until fully combined.
Form the mixture into small balls, about 1 tsp (5 ml) each, to match the number of mushrooms.

Preheat your oven to 410°F (210°C) Clean the mushrooms by wiping them with a damp paper towel. Remove the stems by gently twisting or cutting them out, creating a cavity for the filling. Place the mushrooms cap-side down on a baking sheet lined with parchment paper or lightly greased.

Place one cheese-spinach ball into the cavity of each mushroom, pressing lightly to secure. Drizzle the stuffed mushrooms with 1 tbsp (15 ml) olive oil.

Bake in the preheated oven for 10-15 minutes, or until the mushrooms are tender and the cheese is melted and golden.
Serve immediately while hot and gooey!

Chef's Note

• Make Ahead: Prepare the filling and stuff the mushrooms up to a day in advance. Cover and refrigerate, then bake when ready.

• Variations: Swap spinach for finely chopped artichokes or add a pinch of nutmeg for extra warmth.