A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
30
Yield:
30 stuffed mushrooms
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.

  • Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.

  • Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.

  • Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Nutrition Facts

42 calories; protein 2.4g 5% DV; carbohydrates 1.9g 1% DV; fat 3g 5% DV; cholesterol 9.1mg 3% DV; sodium 129.1mg 5% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2010
I made a little change and used smoked gouda to give it a little change in the taste. Got rave reviews. Thanks for the recipe!!! Read More
(29)

Most helpful critical review

Rating: 2 stars
03/22/2011
This recipe did not turn out well for me. I must have done something wrong since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry and the flavor was bland. I also detected a slight fishy taste which is common in frozen spinach. I will not make this again but for those who want to try this I would recommend using fresh spinach (sauteed & chopped). Also try drizzling with a little olive oil if it comes out dry. Read More
(21)
40 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/29/2010
I made a little change and used smoked gouda to give it a little change in the taste. Got rave reviews. Thanks for the recipe!!! Read More
(29)
Rating: 5 stars
01/25/2011
Made this for a small get together. Big hit went great with red wine. I had never made stuffed mushrooms so I thought it was a bit time consuming cleaning the darn things so I only did about 20. That's just me not a reflection on the recipe. Tasted great!! Read More
(23)
Rating: 2 stars
03/22/2011
This recipe did not turn out well for me. I must have done something wrong since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry and the flavor was bland. I also detected a slight fishy taste which is common in frozen spinach. I will not make this again but for those who want to try this I would recommend using fresh spinach (sauteed & chopped). Also try drizzling with a little olive oil if it comes out dry. Read More
(21)
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Rating: 5 stars
09/04/2012
I tweaked this a little based on what I had available and personal taste but it turned out fantastic. I didn't have Gouda so I substituted Asiago. I doubled the garlic and added 2 oz cream cheese because I knew I wanted mine to be very cheesy and one review mentioned they were dry. When I filled the mushrooms I brushed a bit of melted butter over the mix before I sprinkled on the final Parmesan. I actually had a little filling leftover so I'm stuffing a couple portobellas for dinner tonight that I will serve with pasta and red sauce like a "stuffed portobello parmesan" The whole tray of these mushrooms disappeared in no time at the potluck. You'll be so glad you made these. Read More
(13)
Rating: 5 stars
01/24/2011
Great aeesy chppetizer. Everyone loved them. Great taste and the Gouda made them delicious. Read More
(12)
Rating: 5 stars
12/29/2010
Very good and surprisingly easy! I ate most of them before they hit the table Read More
(11)
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Rating: 5 stars
03/19/2012
I had part of a package of mushrooms to use up (8 mushrooms) and a couple handfuls of fresh spinach so I halved the recipe. I quickly sauteed the spinach and then mixed in the remaining ingredients. I used mozzarella parmesan and rosemary asiago cheese (didn't have gouda). I've never mixed an egg in mushroom stuffing before and I was skeptical but they are good! I didn't sprinkle the additional cheese over the top - seemed like overkill to me. I also used seasoned Panko bread crumbs instead of regular. I will make these again! Read More
(7)
Rating: 5 stars
10/25/2011
Amazing! I ate them like mentos..just kept popping them in my mouth Read More
(4)
Rating: 5 stars
03/14/2013
Outstanding. I made these for a family gathering and they were gobbled up. I added some cream cheese to the mix just because I had it on hand. Read More
(2)