Stuffed Mushrooms

45 Minutes

Still looking for an easy, fun thanksgiving app? These stuffed mushrooms are filled with onions, jalapeños, cream cheese, spices and topped off with Parmesan bread crumbs. The secret ingredient to these stuffed mushrooms is muenster cheese, before you ask yourself what kind of cheese that is, TRUST ME it’s going to be a game changer to your stuffed mushrooms.

Muenster cheese is known to be a very creamy cheese with a mild smoke flavor to it, its very rich in flavor also and ties this whole dish together. I LOVE to add jalapeños and other spices to the mixture because I feel like mushrooms have a very earthy taste and to balance each out you must add some spice and balance it out with the cheeses!

I love to prepare the filling a day to two ahead and make sure I clean every single mushroom the correct way, you want to damp a cloth and wipe the mushroom inside and out, washing your mushrooms or leaving them in a bowl full of water for the dirt to fall off is the biggest NO NO!! Mushrooms absorb liquids very fast and washing them or leaving them in a bowl full of water can ruin the whole recipe, you don’t want soggy mushrooms.

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Stuffed Mushrooms

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• Author: Sweta Patel
• Total Time: 45

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Description

Still looking for an easy, fun thanksgiving app? These stuffed mushrooms are filled with onions, jalapeños, cream cheese, spices and topped off with Parmesan bread crumbs. The secret ingredient to these stuffed mushrooms is muenster cheese, before you ask what the heck is that, TRUST ME its going to be a game changer to your stuffed mushrooms.

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Ingredients

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• 20 mushrooms – cleaned, stems removed baby bella, baby portobello or button mushrooms
• 1 tbsp olive oil
• 1 10oz bag frozen spinach or 1 cup fresh spinach
• ½ cup onion chopped
• 1 jalapeno chopped
• 3 cloves garlic
• 1 8oz cream cheese
• salt and pepper to taste
• ⅓ cup parmesan cheese
• ⅓ cup panko bread crumbs
• ½ cup muenster cheese

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Instructions

1. Preheat oven to 400 degrees and line a baking sheet with aluminum foil for easier clean up. Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
2. In a bowl add the cream cheese, parmesan cheese, muenster cheese, salt and pepper to taste. Stir mixture to blend and set aside.
3. In a pan, heat up some oil and add the onions, jalapenos and garlic. Cook for 4-6 mins until onions are translucent. Next add the frozen or fresh spinach. If you’re using frozen spinach mak sure you squeeze most of the excess moisture from spinach. Cook for addtional 3 mins and tranfers this mixutre to the bowl with the cream cheese mixure.
4. Scoop out a spoonful at a time and stuff into mushrooms. Sprinkle with panke bread crumbs and spray or brush with oil and bake in the oven for 20-25 mins. If the bread crumbs didn’t brown enough you can broil for a couple of mins.

Notes

• If you don’t have panko bread crumbs on hand you can use regular bread crumbs.
• You can use mozzarella or pepper jack cheese as well if you can’t find muenster cheese, I usually find muenster cheese in the deli section and get a couple of slices and then finely chop it into my cream cheese mixture. 
• If you’re using frozen spinach, make sure you thaw and remove all the excess water.

• Prep Time: 10
• Cook Time: 35
• Category: Appetizer
• Cuisine: American

Keywords: stuffed mushrooms