It's coming... That Sunday where everyone typically turns on their televisions to watch brand new cleverly thought out commercials... Wait no... They watch Football. Why? I'm really not sure. They call this day Super Bowl Sunday. I just pretend it's not happening, ignoring the pointed looks and hints from my husband that we should have a party. This year we have the added benefit of our darling daughter who will probably be asleep before the game gets started.
Thus to this week's blog post. Stuffed Mushroom Caps!!!!! All kinds of delciousness! Even my husband who will turn up his nose at vegetable items, loved these! This is an easy to prep appetizer if you're forced or you know want to have a Super Bowl Party. God Speed to those who do. You can prep these a day ahead of time and refrigerate them until it's baking time. Or freeze and pop them out.
My husband was a huge fan of this recipe. I walked downstairs with the baby and saw him pilfering these out of the fridge to eat cold. They are super easy to make and you can prep them ahead of time and freeze them if you want to.
Stuffed Mushroom Caps20 minutes of Prep
20-25 minutes of Bake time
· 1 White Onion
· 32 oz. of White Mushrooms
· 1/2 tsp. Pepper
· 1 tsp. Salt
· 1 Cup Fresh Spinach (chopped)
· 8 oz. Cream Cheese (thaw to room temperature)
· 1 Cup Parmesan Cheese
· 2 Garlic Cloves chopped
· 2 Tbsp. Olive Oil
Saute Onions in a pan with olive oil. When they are browned, add garlic and spinach. Do a quick saute until Spinach is wilted. Take off heat and set aside to cool.
Take your mushrooms and remove the stem from the caps. I used a mini muffin tin to line them up in. It worked out very well. Typically I get 24 mushroom caps out of a 32 oz container.
Take a bowl and mix the cream cheese with the salt, pepper, and Parmesan cheese. Then add the onion mixture. Combine thoroughly. Add spoonfuls to each mushroom cap.
Preheat oven to 350 degrees when ready to cook. Bake in oven for 20-25 minutes until tops are browned and bubbly. Serve immediately.