There are a bazillion ways to do stuffed mushrooms. I think I’ve made em all. Yep, I have made a bazillion of them. I have so many favorites. My all time favorite is crab and cheese I think. Or maybe it’s the sun-dried tomato pesto. But it might be the bacon blue cheese. I mean, you could stuff anything in a mushroom and it would be good. I love mushrooms.

The ones here are veggie…….stuffed with more mushroom, bread crumbs, cheese, spinach, etc. I served them with a nice roast and it was the perfect pairing.

Here ya go:

Veggie-Cheese Stuffed Mushrooms

for 6  mushrooms

6 large mushrooms
1 clove of fresh garlic, minced
4 fresh spinach leaves
1/2 cup bread crumbs (I use Panko, since they are a bit crispy)
1 tblsp fresh minced shallot (green onion will work)
1/2 cup shredded mozzarella or Monterey Jack cheese
1/2 cup white wine (optional)

Wash and carefully remove stems from mushrooms. If your mushrooms aren’t big enough to hold much filling, gently scoop out some of the mushroom with a spoon.

Mince up the mushroom stems and the spinach leaves. In a skillet, melt 2 tablespoons of butter and add the minced stems, spinach, garlic, shallots, salt and pepper. Stir around for about a minute or so, until everything starts getting soft. Stir in the bread crumbs, until everything is well combined. Remove from heat and dump mixture into a bowl. Stir in most of the cheese, leaving a bit to sprinkle on top.

Fill the mushrooms. Sprinkle with cheese. Place in a buttered baking dish. I add about 1/2 cup of white wine, but it’s not necessary. Place in 350 degree oven for about 15-20 minutes.

My picture above shows a mushroom with tomatoes. I just had a bit of leftover cheese that I stuffed into a mushroom and pressed a grape tomato into it…..very plain, but delicious.