Ingredients:

  • 16 large Crimini Mushrooms (Baby Bellas), approximately 500g
  • 1 tbsp (15 ml) Olive Oil, plus extra for drizzling
  • ½ tsp (2.5g) Sea Salt
  • 1 tbsp (15g) Unsalted Butter
  • 1 medium Shallot (or ¼ small brown onion), finely minced
  • 2 cloves Garlic, minced
  • Mushroom Stems (from the 16 caps), finely chopped
  • 250g (8 oz) Frozen Spinach, thawed and squeezed completely dry
  • Pinch of Nutmeg (freshly grated, if possible)
  • ¼ tsp (1g) Black Pepper
  • 115g (4 oz) Full-Fat Cream Cheese, softened to room temperature
  • 50g (½ cup) Grated Parmesan Cheese (plus 1 tbsp for topping)
  • 2 tbsp (15g) Panko Breadcrumbs
  • 1 tbsp Fresh Chives, finely snipped

Instructions:

  1. Preheat oven to 200°C / 400°F / Gas Mark 6. Line a baking sheet with parchment paper.
  2. Gently wipe the mushrooms clean with a damp cloth. Remove the stems carefully and reserve them, finely chopping the stems for the filling.
  3. Place the mushroom caps hollow-side up on the prepared baking sheet. Drizzle lightly with olive oil and sprinkle with a small pinch of salt. Set aside.
  4. Place the thawed spinach in a clean tea towel. Twist and squeeze forcefully until absolutely no more moisture drips out. Finely chop the dry spinach.
  5. Melt the butter in a frying pan over medium heat. Add the minced shallot and the chopped mushroom stems. Sauté for 5-7 minutes until softened and lightly golden.
  6. Stir in the minced garlic and cook for 60 seconds until fragrant. Remove the pan from the heat and allow the mixture to cool slightly (5 minutes).
  7. In a large bowl, combine the softened cream cheese, the dry spinach, Parmesan cheese (reserving 1 tbsp for topping), Panko breadcrumbs, chives, nutmeg, pepper, and the cooled sautéed mixture.
  8. Stir vigorously until all ingredients are evenly incorporated and the filling is thick and homogenous. Taste and adjust seasoning if necessary.
  9. Using a small spoon or spatula, generously mound the spinach and cream cheese mixture into each mushroom cap. Ensure the filling is packed tightly and slightly overfilled.
  10. Sprinkle the reserved 1 tbsp of Parmesan cheese over the stuffed mushrooms.
  11. Bake for 18–20 minutes, or until the mushroom caps are tender and the filling is bubbling, golden brown on top, and hot throughout.
  12. Remove from the oven. Allow to cool for 2 minutes before transferring to a serving platter. Serve immediately.