Spinach Stuffed Mushrooms

This crowd pleaser will be a favorite as an appetizer or first course. Yield: 24 stuffed mushrooms 


  • 24 large stuffing mushrooms (approximately 2 lbs.)
  • 3 tablespoons olive oil - divided
  • 3 tablespoons butter
  • ½ cup onions – chopped
  • 2 cloves garlic - minced
  • 2 tablespoons fresh parsley – chopped
  • ½ teaspoon black pepper
  • ¼ cup chicken stock or broth
  • 1 (11 oz.) package Olivia’s Organics Baby Spinach
  • 1 cup unseasoned bread crumbs
  • 8 ounces Gorgonzola cheese
  • ½ cup Parmesan cheese


  • Preheat oven to 375 degrees F.
  • Clean mushrooms by wiping with damp cloth. Carefully break off stems and set the caps aside. Finely chop stems, discarding any fibrous or tough ends. 
  • Brush a large baking dish with 1 tablespoon olive oil.
  • Heat remaining 2 tablespoons olive oil and butter in a large sauté pan. Add the onions and cook, stirring occasionally, for 4 minutes. Add the garlic and cook for 30 seconds. Add the chopped mushroom stems, parsley and pepper and continue to cook, stirring frequently, for 3 minutes. Add chicken stock or broth, bring to a simmer and stir in the baby spinach.
  • When greens are wilted, remove pan from heat and stir in bread crumbs and gorgonzola cheese, blending well.
  • When mixture is cooled enough to handle, using a small spoon, stuff each mushroom cap generously with spinach mixture. Top with a sprinkle of Parmesan cheese.
  • Arrange stuffed mushrooms in oiled baking dish and bake for 15 to 20 minutes. The mushrooms are ready when firm but cooked throughout.

Categories: Appetizer, Spinach