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Stuffed Mushrooms with Spinach & Cheese

Juicy baked mushrooms filled with a creamy spinach and cheese mixture, served alongside seasoned roasted baby potatoes and a simple mushroom-garlic sauce.

Ingredients
    For the Stuffed Mushrooms
  • 300 g champignon mushrooms
  • 1 bunch fresh spinach
  • 1 garlic clove, grated
  • 250 g cream cheese
  • Grated cheddar cheese, to taste
  • Salt, to taste
  • Sweet paprika, to taste
    • For the Roasted Potatoes
  • Baby potatoes (or new potatoes)
  • Salt, to taste
  • Sweet paprika, to taste
  • Potato seasoning, to taste
  • Olive oil
  • Grated Parmesan cheese
    • For the Mushroom Sauce
  • Reserved mushroom stems and trimmings
  • 2 tbsp sour cream
  • 1 garlic clove, grated
  • Salt, to taste
  • Black pepper, to taste
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
    Step by step Youtube Video
    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.
Read it online: https://yummy.expert/recipe/stuffed-mushrooms-with-spinach-cheese/