Stuffed Mushroom Caps - Vegetarian
Stuffed Mushroom Caps are the epitome of savory elegance, combining the earthiness of mushrooms with a creamy, cheesy filling that’s both satisfying and delightful. The fresh spinach adds a pop of color and nutrition, while the olive oil and Parmesan create a rich, gourmet flavor profile.
Ingrédients
- 12 large mushrooms, stems removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms and remove the stems, setting the caps aside.
- Finely chop the mushroom stems.
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and chopped mushroom stems, cooking for another 2 minutes.
- Add the chopped spinach and cook until wilted, about 3 minutes.
- In a bowl, combine the cooked mixture with cream cheese, Parmesan cheese, salt, and pepper.
- Stuff each mushroom cap with a generous spoonful of the mixture.
- Sprinkle breadcrumbs on top of each stuffed mushroom.
- Place the stuffed mushrooms on a baking sheet and bake for 20 minutes or until golden and bubbly.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 7g | Protéines: 6g | Fat: 11g | Sucre: 2g
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