lucky bandit | RVA based lifestyle blog: recipe // savory stuffed mushrooms

Friday, March 29, 2024

recipe // savory stuffed mushrooms

I make a living as a cook and I was tasked with making these stuffed mushrooms for a catering event one evening. They were absolutely delicious. I adapted the recipe for a smaller portion that's easily taken to get togethers!

Savory Stuffed Mushrooms
20-25 medium sized cremini mushrooms, destemmed (save the stems)
2 cups roasted red peppers, finely diced
1 medium yellow onion, finely diced
3 tbsp minced garlic
4 cups spinach, finely chopped
1 cup parmesan cheese (I used finely shredded)
1/2 cup feta cheese, big bits crumbled
2 cups breadcrumbs
3 tbsp Lawry's Garlic, Rosemary, & Lemon Rub (or you can sub s&p, garlic powder, rosemary, and lemon zest/lemon pepper)
1/2 cup fresh chives, finely diced, for garnish

-Preheat oven to 350°
-Begin by removing the stems from the mushrooms. Keep the stems - you'll be finely dicing 1/3 of them and using them in the stuffing
-Bake the mushroom caps for about 10 minutes, remove from oven and cool
-Finely dice the roasted red peppers, onion, mushroom stems
-Mix the vegetables, garlic, and seasoning - sautee these in a pan with olive oil until they start to brown
-Finely chop the spinach and mix into the sauteed mix after the vegetables start to brown to wilt the spinach
-Once the spinach is wilted, remove the mix from heat and cool
-Mix the vegetables and parmesan/feta/bread crumbs together - add olive oil if too dry
-Mold the mix into sizeable balls that fit the mushroom caps
-Stuff the caps with the mix, then bake until the tops of the mix is crisp
-Once removed from the oven, top with fresh chives

Plate them in a shallow serving dish for easy pick up!

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