Name: Four Cheese and Spinach Stuffed Mushrooms recipe by Antara Navin at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 12 large mushrooms; 2 tsp olive oil for cooking; Cooking oil spray for greasing baking sheet; 1/2 cup finely chopped onions; 2 tablespoon finely grated or chopped garlic; 2 cup tightly packed baby spinach leaves roughly chopped; 2 tsp grated parmesan cheese (full fat or reduced fat); 1/2 cup fresh mascarpone cheese softened at room temperature; 1/4 cup cream cheese softened at room temperature (full fat, reduced fat or fat free); 2 tablespoon shredded or grated mozzarella cheese (full fat or part-skim); 1/2 tsp white pepper powder; 1/4 tsp parsley; 1/2 tsp basil; 1/2 tsp ground black pepper; 1/4 tsp salt; 1/2 tsp garlic powder

Ingredients Serving: 6

12 large mushrooms
2 tsp olive oil for cooking
Cooking oil spray for greasing baking sheet
1/2 cup finely chopped onions
2 tablespoon finely grated or chopped garlic
2 cup tightly packed baby spinach leaves roughly chopped
2 tsp grated parmesan cheese (full fat or reduced fat)
1/2 cup fresh mascarpone cheese softened at room temperature
1/4 cup cream cheese softened at room temperature (full fat, reduced fat or fat free)
2 tablespoon shredded or grated mozzarella cheese (full fat or part-skim)
1/2 tsp white pepper powder
1/4 tsp parsley
1/2 tsp basil
1/2 tsp ground black pepper
1/4 tsp salt
1/2 tsp garlic powder

Instructions

Preheat oven to 100 degrees centigrade. Grease a baking sheet with cooking oil spray. Keep it aside.
Gently remove the stems from the mushrooms. Wash and clean the caps. Pat it dry with a kitchen paper towel. Arrange it on the greased baking sheet, rounded side down. Bake in the preheated oven for 12-14 minutes.
Wash and clean the spinach leaves with cold water and roughly chop it. Keep it aside. Finely chop the mushrooms stems. Heat a pan and add 2 teaspoon oil into it. When the oil is hot, add the onions, chopped stems and garlic.
Stir fry on medium high heat till the onions and the mushrooms become soft. Mushrooms contain water, hence they are cooked at medium high heat to lose the moisture.
Add the spinach leaves and the white pepper powder into the pan. Mix and stir fry until the spinach leaves are wilted. Turn off the heat. Allow the mixture to cool for 3-4 minutes.
In a separate bowl,combine mascarpone cheese, cream cheese, mozzarella cheese, parsley,basil, black pepper,and salt. Whisk by hand till it forms a smooth creamy mixture. Add in the vegetable mixture. Stir and mix well. In another separate bowl, mix the parmesan cheese with garlic powder. Keep aside.
Take out the baked mushrooms and allow it to cool. Do not turn off the oven and keep it preheated for cooking later. Remove any water or moisture inside and outside the baked mushroom caps using kitchen paper towel. The mushrooms caps should be absolutely dry.
Fill the mushroom caps with generous amount of cheese-veggie mixture such that they are piled even on top of the mushroom caps. Sprinkle the parmesan garlic mixture over the stuffed mushroom caps.
Arrange these creamy cheese spinach stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 8-10 minutes until the topping begins to brown. Take it out and allow them to cool slightly.
Serve these delectable creamy cheese spinach stuffed mushrooms immediately.

Similar Recipes