Stuffed Mushrooms
Recipe by Saranello’s
Saranello’s is sharing their recipe for Stuffed Mushrooms, a savory, bite-sized starter. Easy to pass around and even easier to enjoy, they’re the perfect dish to serve up at get-togethers, holidays, or just a cozy family dinner.
Stuffed Mushrooms
A cheesy favorite
Yield: 4-6 servings
Ingredients:
20 large button mushrooms, stems removed, chopped and reserved
½ cup melted butter
1½ Tbsp. garlic oil
2 Tbsp. garlic butter
2 Tbsp. chopped spinach
1½ Tbsp. chopped Mama Lil’s Mildly Spicy Peppers
1 cup ricotta cheese
½ cup shredded Asiago cheese
2 Tbsp. grated parmesan
1 garlic clove, chopped
1 tsp. parsley, chopped
½ cup mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
4 Tbsp. panko breadcrumbs
Method:
1. Preheat the oven to 350℉. Line a sheet pan with parchment paper or foil.
2. Toss mushroom caps with melted butter and season with salt and pepper.
3. Arrange mushroom caps stem-side up on the pan and roast for 12–15 minutes, until tender. Remove and let cool slightly.
4. While mushrooms cool, heat garlic oil in a sauté pan over medium heat.
5. Add ¾ cup of chopped mushroom stems and cook until softened.
6. Stir in garlic butter until melted, then add spinach and cook just until wilted. Remove from heat and let cool.
7. In a large bowl, combine mushroom mixture, spinach, ricotta, Asiago, parmesan, garlic, parsley, mayonnaise, Mama’s Lil Peppers, Worcestershire sauce, lemon juice, salt, pepper, and panko breadcrumbs. Mix well.
8. Increase oven temperature to 400℉.
9. Fill each mushroom cap generously with the prepared mixture and bake for about 10 minutes or until the tops are golden brown.
