Creamy Spinach-Stuffed Mushrooms
Here is what you'll need!
Creamy Spinach-Stuffed Mushrooms
Serves 5 (makes 20 mushrooms)
INGREDIENTS
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
3. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
4. Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
5. Take a spoonful of the spinach mixture and fill each mushroom top.
6. Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
7. Bake for 12-15 minutes or until golden brown.
8. Enjoy!
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Chef Frank makes Stuffed Mushrooms
These stuffed mushrooms are a family recipe and holiday tradition. One that my wife requests often. I hope you love them as much as we do.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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Makes 24
24 mushrooms (button or cremini)
4-5 cloves garlic,chopped fine
1/4-1/2 cup/59-118 mlolive oil
1-1 1/2 cup/119-178 g plain breadcrumbs
1 tsp chili flakes
Cook at 350 degrees F or 176 degrees C for 25-30 minutes
Italian Grandma Makes Stuffed Mushrooms
STUFFED MUSHROOMS:
22 Large White Mushrooms
3 Stalks Celery, chopped
1 Onion, chopped
¼ Cup Parsley, chopped
1/3 cup Seasoned Breadcrumbs, approx.
½ cup Grated Pecorino Romano Cheese, approx.
Olive Oil
Salt and Pepper to taste
Bake at 375F until lightly browned, approx 30 min
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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Stuffed Mushrooms Recipe
These easy and delicious stuffed mushrooms recipe is filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley. A classic, very tasty, appetizer you can whip up in a few minutes! I used white button mushrooms for that classic vibe but crimini work really nicely too and have even more flavor.
*This is an amazing make ahead dish. you can make stuff the mushrooms the night before, refrigerate and bake the day of.
*You can use vegan cheese for this recipe to eliminate the dairy from this vegetarian recipe..
*This appetizer also tastes amazing reheated so if there are any left overs they’ll be delicious.
*I love gruyere in this recipe but you can use any cheese you love.
Save the mushroom stems for a soup or sauté them with other veggies.
*You can change the proportions, customize the ingredients and really make them your own. Did I mention they pair perfectly with a martini? Yum.
Full recipe:
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Greek-Style Stuffed Mushrooms
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Stuffed mushrooms are the perfect party food. They’re bite-sized and packed with flavor and so easy to put together. I like to fill my mushrooms with fresh spinach, savory feta cheese, a few sundried tomatoes, and some herbs. They go great with roasted chicken, turkey, roast beef, and everything in between. They can be assembled a day ahead, refrigerated and baked the next day. Entertaining just became super simple.
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