Friday, May 8, 2015

Lazy Stuffed Mushrooms

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This dish makes stuffing mushrooms a thing of the past for me! It’s great as an appetizer or side dish. It has that great flavor of the stuffed mushrooms just a fourth of the time! Seriously life changing for me and I’m shocked I never thought of doing this myself!!

Lazy Stuffed Mushrooms

(Adapted from Everyday Dishes and DIY)


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6 Tbsp unsalted butter, melted

⅓ cup Italian-style bread crumbs

2 lbs sliced mushrooms such as button or cremini

¼ tsp garlic powder

salt and pepper

10 oz box frozen chopped spinach, defrosted and squeezed dry

½ cup grated Parmesan cheese

8 oz cream cheese


Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside.


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Pour about half of the breadcrumbs into the bottom of the dish spreading into an even layer.


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Evenly layer about ⅓ of the mushrooms on top of the breadcrumbs.


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Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the breadcrumbs and Parmesan cheese.


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Sprinkle remaining breadcrumbs over mushrooms then layer ⅓ of the spinach followed by a ⅓ of the Parmesan cheese. Distribute ⅓ of the cream cheese by dotting small amounts evenly across the top.


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Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish, it will cook down in the oven.


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Bake 25–30 minutes or until top of the cream cheese is nicely browned and the mushrooms are tender. Let the dish rest for at least 5 minutes—if you have the willpower!

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