Community Pick
Olive Oyl's Treat for Popeye (Spinach stuffed Mushrooms)
"Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch"
photo by Derf2440
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
24 mushroom caps
- Serves:
- 6
ingredients
- 24 large mushrooms, stems removed and stems chopped,set aside
- 2 tablespoons butter
- 1 cup onion, finely diced
- 1⁄4 teaspoon dried thyme
- 1 1⁄2 cups spinach, finely chopped
- 3 tablespoons breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- salt and pepper
directions
- Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
- In a large skillet heat butter and allow to melt.
- Add Onions and thyme.
- When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
- Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
- Remove from heat add parmesan, salt& pepper, stir well.
- Stuff each mushroom with filling, use all the filling.
- Sprinkle remaining butter over the caps.
- Bake 375F degrees oven for 15-20 minutes.
- Eat your heart out Barnacle Bill!
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Reviews
-
This recipe combines two of my most favorite ingredients--mushrooms & spinach. I used a box of frozen spinach (thawed & squeezed very dry), and it worked very well. I sorted & cleaned the mushrooms, and made the stuffing the day before I planned to make them, which made the preparation on the day of my party very easy. Everything turned out just fine. These were soooo good at my Christmas party--my guests were lucky to get any! -
I made these for New Year's Eve and they came out great! Since mushrooms are basically bland, especially compared to the delicious filling, I rubbed the bottoms with a little salt for more flavor. We always have fresh Parmegiano Reggiano in the house, so I used that; it's so much better than domestic parmesan! The filling is so good that I'm also going to use it in other dishes. Thanks for a great recipe, Bergy! ` -
Outstanding! I halved it as a side dish for four and it was a big success. I followed the recipe as written without any modifications except that I did make them ahead of time and refrigerated them until 20 minutes before and then baked them as indicated. This will be on my keeper list. Many thanks! -
My husband and I liked these stuffed mushrooms. We felt it needed more of something or something more, but they were almost there for us. For me, the recipe went as written except for step #5. There was no moisture in the pan to evaporate in the first place, but I guess that could have to do with the produce itself. In any case I sauteed it all quickly for less than a minute and went on to step #6. I've been on the hunt for a stuffed mushroom recipe for a long time. I'm hard to please because I have memories (maybe inflated) of wonderful stuffed mushrooms I used to have at a restaurant now closed. This recipe has the most promise of any so far of turning into my 'beloved' stuffed mushroom. : ) -
this makes a tasty appetizer.
see 23 more reviews
Tweaks
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I used half parmesan and half feta and about a tablespoon of cracker crumbs instead of bread crumbs but otherwise followed the recipe as written. Excellent recipe and easy to do! My new favorite mushroom recipe!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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