As you know last Monday we had Cream of Mushroom soup for dinner. Well I bought more mushrooms than we needed because I wanted to make sure we had enough and until I played around with the recipe I wasn’t exactly sure how much that would be. There ended up being an extra package so I decided to make one of my favorite side dishes, spinach stuffed mushrooms. Not only are these tasty but I think they are a little something different than the usual vegetable side dish. I suggest making these the next time you are baking your main course in the oven so that you don’t heat up the oven for just this. I usually pair these with some sort of baked chicken but it also would be good with beef.
Preheat oven to 350 degrees. Use a damp paper towel to gently clean the outside of each mushroom, if you “wash” the mushrooms they will retain the water and become soggy once baked. Gently remove the stems and place the mushroom cap, opening facing up, in a baking dish coated with cooking spray. Dice the stems and place in a sauté pan with the olive oil (you could also add diced onions). Once cooked through add the garlic and spinach to the pan cooking until all the moisture is gone and the spinach is broken up. Take off the heat and stir in the ricotta cheese and half the mozzarella cheese. Divide the mixture among all the mushroom caps, placing inside the cavity. The filling will most likely be mounded slightly but it will cook down once baked. Sprinkle the remaining mozzarella cheese over the top of the mushrooms. Place in oven and cook for 30 min or until the cheese is melted and the mushrooms look cooked.
Much Love, Aislinn and Emily