Spinach Cheese Stuffed Mushrooms

The size of these stuffing portobello mushrooms is between that of regular huge portobello mushrooms and the standard-size cremini mushrooms; and as the name goes, perfect for stuffing.


Nothing too fanciful, so here goes the stuffing for Spinach Cheese Stuffed Mushrooms.


Like how most stuffed mushrooms are done, frozen spinach is used here, making sure they are thawed then squeezed dry to drain and remove all (or most of the) moisture.


Stems from the mushrooms are removed, finely chopped then sauteed with 1tbsp finely minced shallots/onions to flavor up the spinach fillings for the mushrooms. This step is optional but it's wasteful to discard the stems.


Swiss cheese is used in place of feta cheese or mozzarella cheese typically used for the filling. Bought them in slices, so had to tear them into smaller quarters to (1) layer within the mushrooms - so that it melts into the spinach filling and bind nicely with the mushrooms while baking in the oven (2) mix with the frozen spinach, sauteed shallots and mushroom bits - to flavor the filling.


Spinach Cheese Stuffed Mushrooms
Ingredients:
6 medium-size portobello mushroom caps, stems removed (stuffing portobello mushrooms from Trader Joes)
Frozen spinach, thawed then squeezed dry to remove moisture
1 shallot finely sliced/minced
2-3 cloves garlic, finely minced
2-3 slices Swiss cheese
6 mushrooms stems (removed from mushrooms) finely minced, option to use the stems
Salt and black pepper to taste

Directions:
Remove stems from mushrooms. Fine slice/chop stems, then fry with finely minced shallots/onions Mix half of cheese with frozen spinach, sauteed shallots and mushroom bits. Preheat oven 400F. Stuff mushrooms with filling and top with remaining cheese slices. Place stuffed mushrooms on parchment paper lined tray. Roast till mushrooms are tender and cheese melted, about 20mins or more.

This recipe was adapted from Whole Foods.