This recipe combines two of my most favorite ingredients--mushrooms & spinach. I used a box of frozen spinach (thawed & squeezed very dry), and it worked very well. I sorted & cleaned the mushrooms, and made the stuffing the day before I planned to make them, which made the preparation on the day of my party very easy. Everything turned out just fine. These were soooo good at my Christmas party--my guests were lucky to get any!
I made these for New Year's Eve and they came out great! Since mushrooms are basically bland, especially compared to the delicious filling, I rubbed the bottoms with a little salt for more flavor. We always have fresh Parmegiano Reggiano in the house, so I used that; it's so much better than domestic parmesan! The filling is so good that I'm also going to use it in other dishes. Thanks for a great recipe, Bergy! `
Outstanding! I halved it as a side dish for four and it was a big success. I followed the recipe as written without any modifications except that I did make them ahead of time and refrigerated them until 20 minutes before and then baked them as indicated. This will be on my keeper list. Many thanks!
My husband and I liked these stuffed mushrooms. We felt it needed more of something or something more, but they were almost there for us. For me, the recipe went as written except for step #5. There was no moisture in the pan to evaporate in the first place, but I guess that could have to do with the produce itself. In any case I sauteed it all quickly for less than a minute and went on to step #6. I've been on the hunt for a stuffed mushroom recipe for a long time. I'm hard to please because I have memories (maybe inflated) of wonderful stuffed mushrooms I used to have at a restaurant now closed. This recipe has the most promise of any so far of turning into my 'beloved' stuffed mushroom. : )
this makes a tasty appetizer.
Really great recipe. I may add a splash of white wine to the filling next time I make it. Thanks for sharing Bergy
No doubt the best stuffed mushrooms I have ever tasted. Thank you very much.
I used half parmesan and half feta and about a tablespoon of cracker crumbs instead of bread crumbs but otherwise followed the recipe as written. Excellent recipe and easy to do! My new favorite mushroom recipe!