Ingredients
Scale
- 1 ½ pounds large cremini or white mushrooms, stems removed and chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup breadcrumbs (preferably homemade or panko)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/3 cup vegetable or chicken broth
- Optional substitution: Use vegan cheese and cream cheese for a dairy-free version
- Optional substitution: Gluten-free breadcrumbs to make it gluten-free
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch casserole dish with a bit of olive oil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushroom stems and diced onion. Sauté until soft and fragrant, about 6-8 minutes. This step reminds me of those mornings with Mama Lou when she’d say, “Let your kitchen sing with the sizzle of garlic and onions”—and it truly does sing.
- Add the minced garlic, thyme, and crushed red pepper flakes to the skillet. Cook for another 2 minutes until the garlic is golden and aromatic. Stir constantly to avoid burning.
- Mix in the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the sautéed mushroom mixture with breadcrumbs, Parmesan cheese, cream cheese, half of the mozzarella cheese, salt, and pepper. Stir until well blended. This is the filling that carries the heart and soul of the dish—rich, cheesy, and bursting with flavor.
- Carefully stuff the mushroom caps with the filling mixture, pressing gently to pack them well.
- Arrange the stuffed mushrooms evenly in the prepared casserole dish. Pour the vegetable or chicken broth over the mushrooms to keep them moist during baking.
- Sprinkle the remaining mozzarella cheese over the top of the casserole.
- Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. The smell will take you straight to Mama Lou’s kitchen, where comfort and love were always the main ingredients.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
