Spinach & Parmesan Stuffed Mushrooms

Submitted by Joseph Sciascia
Submitted by Joseph Sciascia


8 to 12


• 30 mushrooms
• 1 tablespoon olive oil
• ½ cup chopped onion
• 2 cloves of garlic, minced
• 1 teaspoon Italian seasoning
• ¼ cup dry white wine
• 8 oz. cream cheese, softened
• 1 egg
• ¼ teaspoon. black pepper
• ¼ teaspoon. kosher salt
• ¼ teaspoon. cayenne pepper
• ½ cup grated Parmesan/Romano blend cheese
• 10 oz. frozen chopped spinach, thawed, squeezed dry
• ½ cup panko bread crumbs, reserve ¼ cup for topping
• 3 tablespoon. butter, melted
• 3 tablespoon. grated Parmesan/Romano blend cheese

Nutritional information

No nutrition information available


1. Clean mushrooms and remove the stems and carve out a little bit around the edges, place on a sheet pan
2. Heat the olive oil in a small sauté pan over medium heat, add the onion, garlic and Italian seasoning and cook for 4 minutes, stirring occasionally
3. Add the wine and let reduce until most all the liquid has evaporated for another 4 to 5 minutes, set aside to cool.
4. Combine the softened cream cheese, egg, black pepper, salt and grated Parmesan/Romano blend and mix really well, stir in ¼ cup panko crumbs
5. Add the spinach and onion mixture and mix well.
6. Mix the reserved ¼ cup panko crumbs with the melted butter and 3 tablespoon. Parmesan/Romano blend for the topping
7. Preheat the oven to 375 degrees
8. Stuff the mushrooms full of the spinach/cheese mixture and top each one with the panko/parmesan mixture
9. Bake in the oven for 15 to 18 minutes until golden brown