CREAMY SPINACH STUFFED MUSHROOMS
Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunch!
These creamy, garlicky, spinach stuffed mushrooms are full of rich, meaty flavour, fresh green, creamy spinach goodness, and smothered in golden, bubbling parmesan cheese – they make a great summer appetizer or light lunch!
Around here, I’ve seen them sold as either mini portobello (just to confuse even more, this seems to cover anything from small to medium?!?) or as giant, size-of-your-palm beauties.
The bottom line? Whatever you prefer to call them and whatever size you can find them, they taste delicious!
As for the ingredients? If you like a lot of spinach, feel free to chuck a couple of extra handfuls in. Less garlic? – No problem. Extra creaminess? Sure, add a little more sour cream, or even swap for cream cheese – you really can’t go wrong.
Mushrooms are one of my all time favourite ingredients. A pile of garlicky buttery mushrooms on top of a thick slice of toasted bread ← my idea of food bliss!
The flavour and texture of portobello mushrooms is amazing – rich, juicy and almost meat-like – no wonder it’s often used as an alternative to a meaty burger!
By combining the mushrooms with a creamy, garlicky spinach filling, you get a tonne of extra flavour – garlic seems to have a natural affinity with mushrooms – and in my book, you can never go wrong by adding butter and cheese into the equation!
These creamy spinach stuffed mushrooms make a great light lunch or appetizer – all you need is some fresh crusty bread to mop up the juices, and a chilled glass of your favourite warm weather drink to quench your thirst, enjoy!
CREAMY SPINACH STUFFED MUSHROOMS
PREP TIME : 15 mins
COOK TIME : 17 mins
TOTAL TIME : 32 mins
Author : Slice of Kitchen Life
Recipe type : Quick & Easy
Serves : Serves 5
INGREDIENTS
- 10 medium / 5 large portobello mushrooms (approx 350-400g)*
- 3 tablespoons butter, divided
- 2 teaspoons garlic puree (or crushed garlic)
- 200g baby spinach leaves
- 3-4 tablespoons sour cream (or could use softened cream cheese)
- 4-5 tablespoons parmesan cheese, freshly grated
INSTRUCTIONS
Get the full instruction @sliceofkitchenlife.com
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