Friday, June 23, 2017

Spinach - Stuffed Baby Bella Mushrooms

I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in recipes, so this giant container of mushrooms certainly wouldn’t go to waste.

The remaining mushrooms 
I added a bunch to a mussels- onions- garlic- white wine sauce - served over angel hair pasta; made a fluffy mushroom and cheese omelet; and finally, prepared spinach-stuffed mushroom caps which are great as an appetizer or as a side dish, depending on the size of the caps. There are still some mushrooms left for another day.

We thoroughly enjoyed all of those dishes, but I think Doug particularly favored the stuffed mushroom caps – perhaps because they were part of his Father’s Day dinner!

Spinach-stuffed Baby Bella Mushrooms
Spinach - Stuffed Baby Bella Mushrooms


12 Baby Bella mushroom caps, wiped clean with a damp paper towel
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1/4 cup finely chopped sweet onion
1 medium garlic clove, minced
5 oz. frozen chopped spinach, defrosted and squeezed dry
2 to 3 Tbsp. light cream
¼ cup grated Parmesan cheese
2 Tbsp. minced fresh dill -or 1 ½ tsp. dried dill (optional)
Salt and pepper to taste
NOTE: This recipe can easily be doubled.

1. Preheat oven to 400°F.
2. Remove stems from mushroom caps and finely chop them.
3. Heat olive oil and butter in a skillet on medium-high heat. Add onions cooking them until soft, but not brown. Add chopped mushroom stems and continue cooking for about 2 to 3 minutes, stirring occasionally.
4. Reduce heat; add minced garlic to onion-mushroom mixture; cook for another minute. Add spinach and cook 5 more minutes, stirring constantly. Stir in light cream until well-combined.
5. Remove from heat and cool slightly. Add cheese, salt and pepper, and dill, if using.
6. Arrange mushrooms caps (bottom-side facing up) on a parchment-lined baking dish. Divide filling mixture evenly among them.

7. Bake uncovered about 20-25 minutes or until filling is browned and mushrooms are thoroughly heated.


  1. Must have! Get in mah belly!!!!

  2. Looks delicious! A belated happy Fathers Day to Doug. The wisdom he shared with me years ago guides me to this day. Carolyn

    1. Doug is humbled by your kind words, Carolyn. Thank you! :)