Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean the mushroom caps by wiping them with a damp paper towel or rinsing briefly and patting completely dry. Gently scoop out any remaining dark gills from the inside with a spoon to prevent bitterness, being careful not to break the caps. Place them cap-side up on the prepared baking sheet.
- Heat olive oil in a large skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes until softened and their liquid has evaporated. Add the shallot and cook for another 2-3 minutes until translucent.
- Stir in the garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Do not burn the garlic.
- Add the fresh spinach to the skillet. Cook for 1-2 minutes until wilted. Remove from heat and let it cool slightly (about 5 minutes). Once cool enough to handle, place the spinach mixture in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove as much excess moisture as possible. This is crucial for preventing soggy mushrooms.
- In a mixing bowl, combine the squeezed spinach, chopped mushroom stems/shallots, softened cream cheese, Parmesan, and chives. Mix until smooth and well combined. Season with salt and pepper to taste (remember the Parmesan adds saltiness).
- Generously stuff each mushroom cap with the mixture, mounding it slightly on top. Ensure the filling is packed in tightly so it doesn't fall out during baking.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops of the filling are golden brown and bubbling.
- Remove from the oven and let cool for 3-4 minutes before serving to allow the filling to set slightly. Garnish with extra chives if desired.
Nutrition
Notes
The secret isn’t fancy cheese; it’s squeezing every drop of water out of the spinach before mixing. If you skip that step, your filling turns into soup inside the caps. Use a clean kitchen towel or cheesecloth to wring the cooked spinach dry—it makes all the difference in texture and flavor concentration.
I like to serve them hot from the oven with a simple arugula salad on the side. They reheat surprisingly well, too, though I rarely get to that point because they disappear so fast.