Juicy baked mushrooms filled with a creamy spinach and cheese mixture, served alongside seasoned roasted baby potatoes and a simple mushroom-garlic sauce.
Stuffed Mushrooms with Spinach & Cheese
Ingredients
For the Stuffed Mushrooms
For the Roasted Potatoes
For the Mushroom Sauce
Instructions
-
Prepare the Mushrooms
- Clean the mushrooms with a paper towel.
- Remove the stems and carefully enlarge the cavity inside each mushroom cap.
- Arrange the mushroom caps in a baking tray.
-
Make the Filling
- Place the spinach in a large bowl.
- Add the grated garlic.
- Add the cream cheese and grated cheddar.
- Season with salt and sweet paprika.
- Mix everything well until fully combined.
-
Fill the Mushrooms
- Spoon the spinach mixture into each mushroom cap.
- Top generously with additional grated cheddar cheese.
- Place the tray in the refrigerator while preparing the potatoes.
-
Prepare the Potatoes
- Wash the baby potatoes thoroughly.
- Cut them in half.
- Season with salt, sweet paprika, potato seasoning, and olive oil.
- Arrange them on a baking tray lined with baking paper.
- Sprinkle grated Parmesan over the top.
-
Bake
- Place both the mushrooms and potatoes in a preheated oven at 200°C (390°F).
- Bake for approximately 25 minutes, or until the potatoes are tender and the mushrooms are golden and bubbling.
-
Make the Sauce
- Use the reserved mushroom stems and trimmings to prepare a quick sauce.
- Cook them until softened and lightly browned.
- Remove from the heat and stir in the sour cream.
- Add the grated garlic.
- Season with salt and black pepper.
- Mix until smooth and creamy.
Serve the stuffed mushrooms alongside the roasted potatoes. Spoon the mushroom-garlic sauce over the top or serve it on the side. Enjoy while hot.