Spinach and Cream Cheese Stuffed Mushrooms

QSis

Grill Master
Staff member
Gold Site Supporter
In my never-ending quest to get some vegetables in my roommate, I made these tonight.

She bought the big stuffing mushrooms, and I sort of made up the rest. She LOVED them!! We each ate three of them - the ones in the photo are all that's left!

Amounts are approximate, since I didn't measure.

Lee

Spinach and Cream Cheese Stuffed Mushrooms

1 package of large button "Stuffing Mushrooms"
1 package frozen chopped spinach, thawed and drained
2/3 of an 8 oz pkg cream cheese, softened
3 cloves garlic, minced
white wine
Ritz crackers
olive oil
butter
pine nuts, toasted
salt, pepper, Mrs. Dash, etc.

Separate the stems from the mushroom caps. Wipe caps and stems of any dirt.

Process the stems and garlic in a food chopper.

Heat a little olive oil in a frying pan and saute the chopped mushroom stems and garlic until cooked and tender. Add a splash of white wime and cook till reduced.

Add clumps of cream cheese and stir till melted. Add the squeezed-dry spinach and mix in. Stir in about 10 finely crushed Ritz crackers, and 2 T. or so of toasted pine nuts. Season with your favorite seasonings.

Fill each mushroom cap with the mixture. Top each with a few more crushed Ritz crackers.

Melt half a stick of butter. Pour half of the melted butter on a foiled cookie sheet, reserving the other butter.

Roll each stuffed mushroom cap in the butter on the cookie sheet. Drizzle the rest of the melted butter over the tops of the mushrooms.

Bake mushrooms in a 375 oven for 40 minutes.
Spinach and cream cheese stuffed mushrooms.JPG
 
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