Recipe: Spinach Stuffed Mushrooms

Looking for a delicious and impressive appetizer for your next dinner party? Look no further than our spinach stuffed mushroom recipe brought to you by Chef’s Juan and Nicole of The Cave Prime Steak! These savory bites are sure to impress your guests and leave them wanting more.

Spinach Stuffed Mushrooms

4 servings

• 1 (10oz) package frozen chopped spinach, fully defrosted and squeezed

• 2 Tablespoons of unsalted butter

• 1/4 cup diced onions

• 1 Tablespoon minced garlic

• 3/4 cup heavy cream

• 1 tablespoon finely minced jalapeno

• 1 cup shredded Mexican blend cheese, plus more for garnish

• 2 Tablespoons plain dry breadcrumbs

• 12 large mushrooms, cleaned and stems removed

• Salt and pepper for tast

• Olive oil, for brushing

Steps

1. Preheat oven to 400F and fit a wire rack in a baking sheet with parchment paper

2. In a large pan over medium heat, melt the butter, then add the onion and cook, stirring, until softened, about 5 minutes.

3. Add the garlic and cayenne pepper. Stir for about 1 minute

4. Add the cream, spinach, jalapeno, and a dash of salt (you can add more later) to the skillet and cook. Stir until the mixture thickens, about 2-3 minutes.

5. Remove the mixture from the heat, transfer to a bowl, and stir in 1 cup of the cheese. Add breadcrumbs and more salt if needed.

6. Brush the outsides of the mushrooms with the oil, and sprinkle with salt.