Over the years I have shared several stuffed mushroom appetizer recipes, but this one is very different. It uses spinach as the main ingredient for the mushroom appetizer. The taste profile of this appetizer is delicious, and one that guests will truly enjoy. Even though summer appetizers most often are served cold, this one could be a great treat made with fresh spinach. I opted to use frozen spinach for the convenience and one less step that would require wilting on the stove-top prior to the start of this dish.
To make this recipe, gather these ingredients: about 15 whole white mushrooms, olive oil, 1 egg, minced garlic, salt, pepper, 1 package frozen spinach, 1/2 cup shredded Parmesan cheese, 1/2 cup shredded Gouda cheese, and 1/2 cup shredded Mozzarella cheese
Preheat the oven to 375 degrees. Clean and remove the stems from the whole mushrooms. Place on a baking sheet and brush with olive oil. Bake the mushrooms for about 10-11 minutes.
Remove from the oven, drain the excess liquid and stuff with the mushroom ingredients. To prepare the stuffing: Beat the egg and add garlic to taste, with salt and pepper in a bowl. Add drained spinach, Gouda, Parmesan, and 1/4 cup of the Mozzarella cheese.
Top the mushrooms with the remaining of the Mozzarella cheese. Bake the mushrooms for 10 minutes or until cheese is browned.
Serve on a tray with horseradish sauce if desired.
I had recipe inspiration for this dish from allrecipes.com.
angel food garden 