A deliciously tasty appetizer, great for pot lucks, party’s, or more specifically a vegan holiday party I went to last weekend. Simply made with with either white mushrooms, cremini mushrooms, or button mushrooms! Heck, if you want to dinner size them you could make them on portobello mushrooms!
These mushrooms could really be stuffed with any kind of variety, I could have snuck a little goat cheese in there, and would have liked too. But I was being respectful of the vegans! So instead I made it with just panko bread crumbs, fresh herbs, garlic, spinach and more mushrooms! Well actually I just used the stems from the mushrooms as filling.
I made these mushrooms literally right before I left to go the party. Serving them hot or warm is preferable, but they tasted great room temperature as well! They took no time to make, just whipped these up in less than 30 minutes.
Here’s the quick recipe, I hope you enjoy and bring them as an appetizer for your next party 🙂
Serves about 24 mushrooms
About 24 white mushrooms
1/2 cup panko bread crumbs
2 cloves of garlic
1 bunch of spinach
1/2 white onion
3 tbsp olive oil
salt and pepper
Preheat oven to 350°
Start by twisting off the stems of the mushrooms and setting them aside. Chop up the spinach, onions, garlic and herbs very small! I actually used a blender for everything, including the stems. You can use a blender, and gently pulse it so it’s not TOO small, or you can manually chop it. Just keep in mind everything needs to fit on a little mushroom cap.
Use 2 tbsp spoons of oil to cover the baking sheet, as well to sprinkle on top of the mushroom caps. Place just the caps in the oven, for 5 minutes or until slightly browned.
Meanwhile, heat a pan on the stove to medium high. Add the olive oil, and once hot add the mushroom stems, onions, garlic, until the union and mushrooms are soft and juicy! Then add the herbs and panko crust, then finally the spinach.
Now place in the oven for 15 minutes, until you see the panko looks crispy. Serve hot and enjoy!