Recipes - print - Spinach and Lemon Stuffed Mushroom

Spinach and Lemon Stuffed Mushroom - Recipe

Earthy mushrooms blend will with the freshness of lemon.
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Spinach and Lemon Stuffed Mushroom Recipe
  • Process all ingredients stuffing ingredients together in a food process until smooth.
  • Store in a bowl or plastic baggy in the refrigerator until ready to stuff mushrooms.

  • Preheat oven to 450°.
  • Line a baking sheet with foil and set a wire rack on top of it.
  • Toss mushrooms with oil, lemon juice, salt and pepper.
  • Arrange mushrooms gill side up on the rack and roast until the juices are released. (approximately 20 minutes)
  • Turn caps over and roast until the mushrooms are well browned, approximately 10 minutes.
  • Cool slightly then fill with filling.
  • On top of filling sprinkle with bread crumb topping or pinenuts.
  • Put back into the oven for approximately 10 minutes or until the filling is hot and the topping golden brown.
  • Cool 5 minutes.

  • Pulse all topping ingredients in a food processor or until you have coarse crumbs.
Prep Time: 30 minutes
Cook Time: 10 minutes
Container: food processor and medium bowl
Servings: 24
-1 cup frozen spinach, defrosted and squeezed dry
-1/2 cup colby jack cheese -shredded
-1/4 cup parmesan cheese - shredded
-2 ounces cream cheese
-2 tablespoons lemon olive oil or regular olive oil
-1 clove garlic
-2 tablespoons lemon juice
-3 green onions - sliced
- salt and pepper to taste
-24 large mushrooms - stems removed
-1/4 cup olive oil
-1 teaspoon lemon juice
- salt and pepper to taste
-1 cup fresh bread crumbs
-1 tablespoon fresh parsley
-2 cloves garlic
-2 tablespoons olive oil