Spinach and Mozzarella Stuffed Mushrooms

If you like mushrooms, I am sure that you will love these Spinach and Mozzarella Stuffed Mushrooms. They’re so easy to prepare; just par-cook your mushrooms first then layer in the fillings. Pop them under a grill for a few minutes and they’re ready to enjoy whilst still warm with their crispy, golden, cheesy topping.

Course Entree, Side Dish, Starter

Cuisine Mediterranean

Diet , Vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings mushrooms

Calories 185kcal

Author Alexandra

Ingredients

4 large portobello mushrooms See Note 1
1 garlic clove, finely chopped
2 tablespoon olive oil
200 g frozen spinach, defrosted See Note 2
6 cherry tomatoes, sliced
1 cup shredded mozzarella cheese, firmly packed I used Edwards Crossing
sea salt and black pepper, to taste

Garnish: (Optional)

long red chilli
fresh basil leaves

Instructions

Preheat the grill/broiler in your oven.
Clean the mushroom caps by wiping them with some damp kitchen towel or remove grit with a pastry brush.
Remove the stems, and set aside.
Place the garlic and the olive oil in a small bowl.
Using a pastry brush, brush the top of the mushroom with the oil/garlic mixture.
Place the caps onto a rimmed baking tray to prevent any juices running into the oven.
To make washing up easier, you may prefer to line the tray with foil.
Place the mushrooms into the oven and grill/broil for 5 minutes.
Remove the mushrooms. If the mushroom caps have filled with juices, it is best to tip the juices out so that they do not become soggy.
Brush the inside of the caps with the oil/garlic mixture and place back under the grill for 2 minutes.
Set aside the mushroom caps and the excess oil/garlic mixture.
Meanwhile, use your hands to squeeze all the moisture out of the spinach.
Heat a medium sized non-stick frying pan over medium heat.
Add the remaining garlic oil. Cook for 1 minute and stir, being careful to not allow the garlic to burn.
Add the drained spinach and cook for a minute or two until any excess moisture has been removed.
Season the inside of the caps with sea salt and freshly ground black pepper.
Top the caps with the spinach mixture, cherry tomatoes and cheese, and return to the grill for 5 minutes, or until golden brown.

Notes

We prefer to use portobello mushrooms for this recipe. They're a great size, have a lovely flavour and hold lots of the filling!
You can also use fresh baby spinach - about 250 g. Cook as described for the frozen spinach, until wilted and cooked.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.

Nutrition