Creamy Spinach & Havarti Stuffed Mushrooms
These savory stuffed mushrooms are an absolute crowd-pleaser, perfect for entertaining or a delightful appetizer. I love how the earthy mushrooms pair with the rich, creamy blend of spinach, tangy Havarti, and salty Parmesan. It’s a simple yet elegant bite that always disappears quickly at gatherings.
| American Italian-inspired |
| Appetizer |
| By Talia Beventi |
Ingredients:
- 1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
- 1/2 lb. Havarti cheese, cut into 1/2-inch cubes
- 1/3 c. grated Parmesan cheese
- 3 eggs
- 2 Tbsp. milk
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/2 tsp. ground nutmeg
- 2 lb. medium-sized white mushrooms (about 30), stems removed and caps cleaned
- 1/2 tsp. salt
30 stuffed mushrooms
15 minutes
20-25 minutes
Easy
Tools We Use:
Instructions:
- Heat oven to 375°F (190°C).
- Put the thawed and squeezed dry spinach, cubed Havarti cheese, grated Parmesan cheese, eggs, milk, garlic powder, oregano, pepper, and nutmeg in a food processor.
- Pulse the ingredients in the food processor until the cheese is finely chopped and the mixture is well combined. (This filling can be made a day ahead; refrigerate, tightly covered.)
- Gently clean the mushroom caps and remove the stems. (Mushroom stems can be reserved for stocks or other dishes).
- Lightly sprinkle the inside of each mushroom cap with salt.
- Spoon a generous amount of the spinach and cheese filling into each mushroom cap, mounding it slightly.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 20-25 minutes, or until the mushroom caps are tender and the filling is heated through and lightly golden on top.
Chef's Tips:
- Ensure the spinach is very well squeezed dry after thawing. Excess moisture can make the filling watery.
- For even cooking, try to select mushrooms of similar size.
- Don’t overfill the mushrooms; a generous spoon is perfect to keep the filling contained while baking.
Essential Cookware Sets:
Serving Suggestions:
- Serve hot as an appetizer with toothpicks for easy handling.
- Arrange on a platter with a sprinkle of fresh parsley for color.
- Offer alongside other appetizers like bruschetta or mini quiches for a party spread.
Storage:
- The filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Stuffed mushrooms can be assembled up to a few hours ahead and kept in the refrigerator before baking.
- Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Dietary Adaptations:
- Vegetarian: This recipe is already vegetarian.
- Gluten-Free: This recipe is naturally gluten-free. Ensure all your spices and ingredients are certified gluten-free if catering to strict dietary needs.
- Lower Fat: Use reduced-fat Havarti and Parmesan cheeses.
Nutrition Facts:
per serving
Calories: 55 kcal
Protein: 4.5 g
Total Fat: 3.5 g
Carbohydrates: 2 g
