Stuffed mushrooms are one of my go-to items for almost any get-together I host where finger foods are involved. They are just the perfect little bite. Rustic and elegant at the same time. And somehow simultaneously indulgent and healthy. The best of all worlds.
I've made them at least a dozen different ways, but this is one of my favorites. The sharpness of the sun-dried tomatoes and tangy goat cheese combines so perfectly with the melty creaminess of the mozzarella, and then it's all held together by those hearty, earthy little mushrooms. Just a good bite of food. Enjoy!
24 (or so) Baby Bella or White Button mushrooms (I tend to opt for the bellas when I can, but sometimes they're quite a bit more expensive. No worries. The white ones work just fine. There is so much flavor going on in these, the mushroom is really just a vehicle to get the other stuff into your mouth. :-D)
coconut oil (for coating the pan)
1 large onion, finely diced
2-3 cloves garlic, finely minced
1/3 cup sun-dried tomatoes, chopped
1 cup baby spinach, torn into small pieces
1/3 cup goat cheese
1/2 teaspoon sweet basil paste
1/3 cup freshly grated mozzarella
1/4 cup plus 2 tablespoons Parmesan
1/2 teaspoon salt
1 generous pinch freshly ground black pepper
2 tablespoons panko bread crumbs
1. Clean mushrooms by wiping with paper towels. (Don't rinse as the water could cause them to wilt too much before cooking.)
2. Preheat oven to 350.
3. Remove stems from mushrooms. (Save them for soup or something. You won't need them for this recipe.)
4. Heat just enough coconut oil to coat the bottom of a large skillet. Cook onions over medium heat until they begin to caramelize. Add garlic and sun-dried tomatoes and cook until garlic becomes fragrant. Add spinach and cook just until wilted.
5. In large bowl, combine goat cheese, mozzarella, 1/4 cup Parmesan, basil paste, and salt and pepper. Pour vegetable mixture over top and combine well.
6. Stuff mushrooms with cheese/vegetable mixture.
7. Combine last 2 tablespoons Parmesan with panko bread crumbs and sprinkle over top of mushrooms.
8. Bake at 350 for 15-18 minutes, until nice and bubbly inside and golden brown on top.