Ingredients:

  • 16 large Cremini or White Button Mushrooms (about 700g / 1.5 lbs)
  • 1 Tbsp (15 ml) Olive Oil (extra virgin)
  • 1 small Shallot, finely minced
  • 4 cloves Garlic, minced finely
  • 1/4 tsp (1.25 ml) Sea Salt (plus more for seasoning)
  • 1/4 tsp (1.25 ml) Freshly Ground Black Pepper
  • 300g (10 oz) Frozen Chopped Spinach, thawed and squeezed absolutely dry
  • 120g (4 oz) Full-Fat Cream Cheese, softened to room temperature
  • 50g (1/2 cup) Freshly Grated Parmesan Cheese (plus 1 Tbsp for topping)
  • 50g (1/2 cup) Shredded Low-Moisture Mozzarella Cheese
  • 1 Tbsp (15 ml) Fresh Parsley, chopped finely
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1 Tbsp (15g) Unsalted Butter, melted (optional, for brushing caps)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Gently wipe the mushrooms clean with a damp cloth (do not rinse). Snap or twist the stems off. Finely chop the mushroom stems. Set the hollow mushroom caps aside on the prepared baking sheet.
  3. Heat the olive oil in a small skillet over medium heat. Add the minced shallot and chopped mushroom stems. Cook for 5-7 minutes until the moisture has evaporated and the mixture is tender and lightly browned.
  4. Stir in the minced garlic, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat and allow to cool slightly.
  5. Place the thawed spinach into a clean, sturdy tea towel or cheesecloth. Twist and squeeze aggressively until all water has been removed. This step is critical for a dry filling.
  6. In a large bowl, combine the completely dry spinach, softened cream cheese, Parmesan, Mozzarella, fresh parsley, and dried oregano.
  7. Add the cooled sautéed stem mixture to the filling bowl. Mix well until all ingredients are evenly distributed and the mixture is thick and cohesive. Taste and adjust seasoning if needed.
  8. Using a small spoon, mound a generous amount of filling into each mushroom cap. Press the filling firmly to ensure it is packed tightly.
  9. For a golden finish, lightly brush the tops of the stuffed mushrooms with melted butter (optional).
  10. Sprinkle the remaining 1 tablespoon of Parmesan cheese over the tops of the stuffed mushrooms.
  11. Bake for 20–25 minutes, or until the caps are tender, the filling is piping hot, and the cheese topping is golden brown and bubbly.
  12. Allow to cool for 2-3 minutes before serving as an appetizer or side dish.