A delicious appetizer that can be served hot or cold. Adding the liquid to the pan will help the mushrooms cook through and stay moist.
Ingredients
- 20 medium-sized mushrooms
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 8 ounces cream cheese
- Salt & Pepper
- 1/4 cup bread crumbs
- 1/4 cup parmesan
- 1/4 cup of dry vermouth or broth
Instructions
- Preheat oven to 375˚F.
- Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach and cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined.
- Prepare a baking dish with about 1/4 cup of dry vermouth or broth.
- Brush the bottoms of the mushrooms with olive oil.
- Take a spoonful of the spinach mixture and fill each mushroom top and place in the baking dish.
- Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
