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Stuffed mushrooms are a timeless favorite in the world of appetizers, captivating taste buds at gatherings, parties, and family dinners alike. Their versatility allows for a myriad of flavor combinations, making them suitable for any palate. Among the countless variations, *Savory Parmesan Spinach Stuffed Mushrooms* stand out as a particularly delightful choice. This recipe features large, succulent portobello mushrooms filled with a creamy and cheesy mixture that melds beautifully with the earthiness of the mushrooms.

Parmesan Spinach Stuffed Mushrooms

Savor the delicious flavors of Savory Parmesan Spinach Stuffed Mushrooms—a perfect, crowd-pleasing appetizer for any occasion. These large portobello mushrooms are generously filled with a creamy mixture of ricotta, cream cheese, fresh spinach, and garlic, then topped with a crunchy breadcrumb layer. Packed with nutrients and easy to customize for dietary needs, these irresistible bites are not only delightful but also healthy. Treat your guests to this mouthwatering creation at your next gathering!
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Ingredients
  

16 large portobello mushrooms, stems cleaned and removed

2 tablespoons olive oil, plus more for sautéing

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup grated Parmesan cheese

1/2 cup cream cheese, softened

2 cloves garlic, minced

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes (optional for heat)

Salt and black pepper, to taste

1/4 cup breadcrumbs

2 tablespoons fresh parsley, chopped (for garnishing)

Instructions
 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Arrange the cleaned portobello mushrooms, with their gills facing up, on a baking sheet lined with parchment paper. Drizzle each mushroom cap with olive oil and sprinkle a pinch of salt and freshly cracked black pepper. Set aside to allow the mushrooms to absorb some flavor.

    Cook the Spinach: In a medium-sized skillet over medium heat, warm a splash of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant—but be careful not to burn it. Incorporate the chopped spinach and continue to cook for 2-3 minutes until fully wilted. Remove the skillet from the heat and let the mixture cool slightly.

      Mix the Filling: In a large mixing bowl, combine the ricotta cheese, softened cream cheese, grated Parmesan cheese, lemon zest, and red pepper flakes (if you're using them). Gently fold in the sautéed spinach mixture. Taste the filling and adjust seasoning with salt and black pepper as needed.

        Fill the Mushrooms: Using a spoon or a small ice cream scoop, generously fill each portobello mushroom cap with the spinach and cheese mixture, pressing down gently to pack the filling inside.

          Add Topping: In the same bowl used for the filling, mix the breadcrumbs with a tablespoon of olive oil until they are slightly moistened. Evenly sprinkle this breadcrumb mixture over the top of each stuffed mushroom to create a deliciously crunchy topping.

            Bake: Place the baking sheet with the stuffed mushrooms in the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are beautifully golden brown.

              Garnish and Serve: Once baked, carefully remove the mushrooms from the oven and allow them to cool for a few minutes. Garnish each stuffed mushroom with freshly chopped parsley for a pop of color before serving. Savor the rich flavors and delightful textures of your Parmesan Spinach Stuffed Mushrooms!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4