Spinach 'n Veggie Stuffed Baby ‘Bellas
Stuffed mushrooms... So simple. So elegant. So classic. What more can you ask for when looking for the perfect party food? Get creative by changing up the veggies, cheese and spices for a delicious hors d’ oeuvre that lends itself to endless variations.
Yield: 12
Yield: 12
Ingredients
- Olive oil spray I love the Misto!
- 2 teaspoons olive oil
- 12 mini portabella mushroom caps cleaned; stems removed and chopped
- 1 medium onion chopped
- 2 red bell peppers seeded and chopped (orange and yellow are pretty too!)
- 1/2 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1/4 cup whole-grain or gluten-free Panko breadcrumbs
- 4 cups baby spinach chopped
- 2 tablespoons freshly chopped parsley
- 1/2 cup freshly grated Parmesan cheese more or less according to taste
- Additional freshly grated Parmesan cheese for sprinkling
- Additional chopped parsley for garnish
Instructions
- Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with olive oil spray. Arrange mushroom caps in baking dish.
- Stuffing: In a large skillet over medium setting, heat olive oil until hot. Sauté chopped mushroom stems, onions, and peppers for about 8 minutes or until softened and nicely browned. Stir in spices salt, and breadcrumbs; continue sautéing for 5 minutes. Taste; correct seasonings if desired. Stir in chopped spinach, parsley and grated Parmesan cheese; sauté just until spinach wilts and cheese melts. Remove skillet from heat.
- Assembly: with a spoon, mound the stuffing equally into mushroom caps. Sprinkle mushroom caps with additional grated Parmesan cheese and lightly coat with olive oil spray. (or drizzle with olive oil)
- Bake for 15 minutes or until mushroom caps are hot and cheese is melted. Garnish with chopped parsley.
Notes
Make Ahead and Storage Tips: stuffing may be prepared up to 3 days ahead. Cover and refrigerate. Mushrooms may be stuffed 1 day prior to baking. Cooked stuffed mushrooms may be stored for up to 3 days; cover and refrigerate. Reheat, covered, at 325 degrees F for about 10 minutes or until hot. Freezing is not recommended as mushrooms may become watery.
Other veggies to try are chopped zucchini, yellow squash and carrots. Other cheeses that are delish would be feta, goat, Swiss and cheddar...or just skip the cheese if you please! For a hint of crunch, stir 2 tablespoons pine nuts into the stuffing mixture.
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