Spinach and Cheese Stuffed Mushrooms

Spinach and Cheese Stuffed Mushrooms

A homemade appetizer is one of those things that can take a dinner party from good to truly memorable. It doesn’t have to be complicated or fussy. In fact, the best ones aren’t.

These Spinach and Cheese Stuffed Mushrooms are the perfect bite-sized way to start the evening. The combination of creamy Wisconsin brie and nutty Wisconsin parmesan makes the spinach filling unique and flavorful. It’s like a creamy, cheesy spinach dip in elegant single-serving form.

Save yourself some last minute work and prep the mushrooms a day ahead. Simply bake, serve and accept your well-deserved compliments.

Get more recipes for a seasonal dinner party in the Harvest issue of Grate. Pair. Share.

Spinach and Cheese Stuffed Mushrooms
By Chelsea Zwieg of The Whole Bite
Servings: Makes 20-25 mushrooms
1 pound (20 to 25) button mushrooms
6 ounces Wisconsin brie cheese
1 tablespoon olive oil
1/4 cup yellow onion, diced
1 clove garlic, minced
2 cups spinach leaves, chopped and packed
1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
1/2 cup (about 2 ounces) Wisconsin parmesan cheese, grated
Salt, to taste
1/4 cup panko breadcrumbs
Heat oven to 375°F. Clean mushrooms; remove stems and reserve tops. Finely chop stems, reserving 1/2 cup and discarding remaining stems. Place mushroom tops hollow-side up on foil-lined baking sheet.
Cube brie into 20 to 25 pieces (as many as you have mushrooms). Fill each mushroom cavity with piece of brie.
Heat olive oil in skillet over medium-high heat. Add reserved chopped mushroom stems, onion and garlic. Sauté until onion softens and begins to brown, 2 to 3 minutes. Add spinach; cook until spinach leaves have wilted. Transfer spinach mixture to bowl. Add mozzarella and parmesan and mix well. Add salt to taste.
Fill each mushroom with generous amount of spinach filling, placing over brie. Top stuffed mushrooms with breadcrumbs, pressing gently to adhere.
Bake 15 to 20 minutes, until tops just begin to brown. Serve warm.
Note: Stuffed mushrooms may be prepped 1 day in advance. Cover and refrigerate until ready to bake and serve.