With the holidays right around the corner, chances are you are looking for a good hors d’oeuvres idea for an upcoming winter gathering. Look no further, these Cheesy Spinach Stuffed Mushrooms are the perfect solution!
I make stuffed mushrooms many different ways, but this is my go-to recipe for cooking for a crowd around the holidays. This recipe is perfect crowd-pleaser because it is vegetarian, which I find is a nice option for those guests that can’t eat meat. Also, these tend to be a little lighter than the usual bacon-wrapped and cured meat items that flood the appetizer table. Now, I love cured meats just as much as the next omnivore, but I’ll be the first to admit that too much of it right before eating a large turkey or ham meal can be a bit of an overkill. It is nice to have a little variety on the appetizer table!
And how could anyone resist these? I really believe mushrooms were made to be stuffed. Pop out the stem, and you already have the perfect little vessel for stuffing. No scraping or scooping involved! Does it get any easier than that? I don’t think so. The filling is a delicious blend of spinach, herbs, and just the right amount of cream cheese and Parmesan. Its savory, earthy, and cheesy, all in one bite.
Cheesy Spinach Stuffed Mushrooms can easily be made ahead of time, if needed. Just cover the cookie tray full of prepared mushrooms with plastic wrap, and store in the refrigerator until ready to use. 20 minutes before the guests arrive, unwrap the tray, and pop in the oven. Easy-Peasy.