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When it comes to delightful appetizers or side dishes, few creations are as universally appealing as stuffed mushrooms. The combination of earthy mushrooms with a rich, cheesy filling creates an irresistible bite-sized treat that can elevate any gathering. Today, we’re diving into the recipe for Cheesy Delight: Parmesan Spinach Stuffed Mushrooms. This dish not only satisfies the taste buds but also offers a vibrant and nutritious option for those looking to impress their guests or enjoy a flavorful meal at home.

Parmesan Spinach Stuffed Mushrooms

Discover the delicious world of Parmesan Spinach Stuffed Mushrooms, a perfect appetizer that is both elegant and satisfying. This recipe features earthy mushrooms filled with a creamy mix of ricotta, Parmesan, mozzarella, and vibrant spinach. Not only are these bites full of flavor, but they also offer nutritious benefits. Easy to customize, they can accommodate any taste preference, making them an instant hit at any gathering or as a delightful treat at home.
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Ingredients
  

16 large cremini or white mushrooms, stems removed and caps cleaned

2 cups fresh spinach, finely chopped

1 cup ricotta cheese, at room temperature

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese, divided

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional, for a hint of heat)

1 tablespoon olive oil

Salt and black pepper, to taste

1/4 cup breadcrumbs (preferably Panko for an extra crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Mushroom Caps: Using a damp cloth, gently clean each mushroom cap and arrange them, stem side up, on the prepared baking sheet.

      Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant. Stir in the chopped spinach and cook for 3-4 minutes until it wilts down. Season with salt, black pepper, and red pepper flakes, if desired. Remove from heat once cooked.

        Make the Filling: In a large mixing bowl, combine the sautéed spinach and garlic mixture with ricotta cheese, grated Parmesan, and half of the mozzarella cheese. Mix well until all the ingredients are thoroughly combined. Taste and adjust the seasoning with additional salt and pepper as needed.

          Stuff the Mushrooms: Take a generous spoonful of the spinach cheese mixture and fill each mushroom cap, pressing down slightly to ensure the filling adheres well.

            Top with Breadcrumbs and Cheese: Evenly sprinkle the remaining shredded mozzarella cheese and breadcrumbs over the stuffed mushrooms for added texture and flavor.

              Bake the Mushrooms: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese topping is melted, bubbly, and lightly golden.

                Garnish and Serve: Once baked, remove the mushrooms from the oven and let them cool for a few minutes. Before serving, finish with a sprinkle of freshly chopped parsley for a pop of color.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6

                    - Presentation Tips: Serve the stuffed mushrooms on a decorative platter, garnished with extra parsley, and a drizzle of balsamic reduction for an elegant touch. Enjoy!