FBC Appetizer: Spinach Stuffed Mushrooms

The Food Bloggers of Canada Conference featured some of the most delicious recipes! There was so much food to enjoy and never once did I hear complaining. During the cocktail reception, sponsors had the opportunity to offer tasty treats to the hungry foodies.
These little mushroom caps had a big flavour and were some of the first things to disappear. So many of you were asking for the recipe, and we deliver. The ones sampled at the reception were the vegetarian variation. Enjoy these Spinach Stuffed Mushrooms in your own home.

Spinach Stuffed Mushrooms
8 large jumbo or stuffer fresh Mushrooms
2/3 cup fresh bread crumbs
1/3 cup shredded Swiss or old Cheddar cheese
1/2 cup chopped, well drained, cooked spinach*
2 tbsp crisp cooked bacon bits or diced sundried tomatoes
2 finely minced, cloves garlic
1 tsp dried basil
1/4 tsp salt
2 tbsp light mayonnaise
1/4 cup olive oil
1 tbsp grated Parmesan cheese

Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, Swiss cheese, spinach, bacon, garlic, basil, salt and mayonnaise; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.

Makes 4 main course or 8 appetizer servings

* Use frozen, thawed chopped spinach or cook fresh in microwave; be sure to press out the moisture.

Tip: Mushrooms could be cooked on a rack or in a pan on the barbecue

Variation: Substitute about 16-20 large mushrooms for jumbos or stuffers.



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