- Preheat oven to 220°C / 200°C (375°F) fan / gas mark 6 and line a baking sheet with foil or parchment paper. Prefer not to line it? Rub lightly with oil. Measure out all ingredients first for speedier stuffage!
- Clean mushrooms by dusting off the caps with a slightly damp paper towel. Remove the stems and set aside for chopping. Place mushroom tops (hole side up) on your baking sheet.
- Clean stems by rinsing well with water and finely mince. You should end up with just about 2 cups chopped stems.
- Measure out spinach by packing leaves into the measuring cup then chop on a cutting board then peel and mince the garlic.
- Melt the butter in a large pan or skillet over medium-high heat and add minced mushroom stems and garlic. Sauté for 3 minutes then add the spinach.
- Once the spinach has wilted, add cream cheese, Italian seasoning, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Remove from heat. Fold in the cheese.
- Give the filling a taste and adjust spices as desired, then spoon spinach mixture into each mushroom cap and sprinkle with panko breadcrumbs for an optional but tasty topping.
- Bake at 220°C / 200°C (375°F) for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Larger mushrooms may need to bake a bit longer so just check for doneness. Dish is ready to serve.
Duration It takes 20 mins to prepare and 20 mins to cook.
Ingredients (Organic) For 34 servings.
24 ounces of stemmed button mushrooms
1 table spoon of unsalted butter
3-4 cloves garlic
2 cups fresh baby spinach
2 oz cream cheese
½ cup freshly grated sharp white cheddar cheese (packed)
½ tea spoon of Italian seasoning
¼ tea spoon of salt
⅛ tea spoon ofcrushed red pepper flakes
⅛ tea spoon of black pepper
3 table spoon of panko breadcrumbs (skip for gluten-free + keto) optional
