Four-Cheese Stuffed-Silly Mushrooms
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F
2
Gently remove the stems from the mushrooms and set both the caps and the stems aside
3
Lightly spray a large baking sheet with nonstick spray
4
Place the mushroom caps on the sheet, rounded sides down
5
Bake in the oven for 12 to 14 minutes
6
(Afterward, do not turn the oven off
7
) Meanwhile, chop mushroom stems
8
Bring a large skillet sprayed with nonstick spray to medium heat on the stove
9
Add onion, chopped mushroom stems, and chopped garlic
10
Cook and stir until softened, about 2 minutes
11
Add spinach and continue to cook and stir until wilted
12
Set aside
13
If needed, pat dry
14
Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture
15
In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese
16
Mix well
17
Add the cooked veggie mixture, and stir until blended
18
Evenly distribute the cheese-veggie mixture among the mushroom caps
19
They will be super-stuffed and the mixture will be piled on top, too! In a small bowl, mix Parm-style topping with garlic powder
20
Sprinkle the stuffed mushrooms with this mixture
21
Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown
22
Let cool slightly and enjoy!!!