Stuffed Mushrooms with Sun Dried Tomatoes and Spinach


12 white mushrooms (large, about 2″ or 5 cm across)
2 1/2 tablespoons olive oil (divided)
1 shallots (large, finely chopped)
3 garlic cloves (finely chopped)
2 tablespoons dry sherry (optional)
1/4 cups sun-dried tomatoes in oil (drained well, finely chopped)
6 ounces baby spinach (roughly chopped)
2 tablespoons oregano (fresh chopped, sub Italian parsley or 1 teaspoon dried oregano)
1/2 cups grated parmesan cheese

Stuffed Mushrooms with Sun Dried Tomatoes and Spinach Method

  1. Wipe mushrooms clean with a damp paper towel. Alternatively, under slowly running water, cup 2-3 mushrooms at a time in your hands. Quickly run them under the water, gently rubbing the mushrooms to remove any debris. Place on paper towels to dry. Pop out the stems by pushing them from side to side, leaving a hollow center. Roughly chop stems or briefly pulse in a food processor.
  2. Pre-heat broiler. Set rack one level down from the top. Place mushrooms hollow side up on a rimmed baking sheet or broiler-safe casserole in a single, flat layer. Drizzle with 1 1/2 tablespoons oil and sprinkle with salt and pepper. Broil mushrooms about 7-10 minutes (depending on your broiler) until they are browned and mushrooms are tender. When done, roll mushrooms around in the liquid, drain, and place on a clean rimmed baking sheet or in a broiler-safe casserole dish. Discard the juices.
  3. In a medium saute or fry pan, heat the remaining 1 tablespoon olive oil over medium heat. Add mushroom stems and cook until any moisture evaporates and they are browned. Add shallot and cook until softened, stirring, about 1-2 minutes. Add garlic and cook 1 more minute. Add sherry and cook until almost dry. Add sun-dried tomatoes, spinach and oregano. Cook until spinach is wilted and some of the moisture has cooked off.
  4. Pour filling into a bowl, stir in Parmesan. Taste filing and add a little salt and pepper.
  5. With a teaspoon or #100 disher (scooper), fill the center of the mushrooms, mounding filling. Pre-heat broiler. Place filled mushrooms on rimmed baking sheet or in a casserole, sprinkle with the last tablespoon of Parmesan. Broil until browned and heated through.
  6. Make ahead note – mushrooms can be made a few hours ahead, covered and refrigerated. Remove form the refrigerator about 30 minutes prior to broiling to get the chill off, then broil and serve hot.
  7. Tip:For evenly mounded and portioned stuffed mushrooms, I use a #100 disher. You can also use a teaspoon. I have these dishers in many sizes, with the 100 being the smallest. They come in handy for portioning out all kinds of ingredients when cooking and baking.

  8. courtesy of

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