Spinach- and Parmesan-Stuffed Mushrooms

New Year's Eve party appetizers

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

2016 may have given us the blues sometimes (RIP Prince!) but we've got high hopes for 2017 and these stuffed mushrooms will help you start the year off right. Filled with spinach and Parmesan, these earthy bites will fill you with intense umami to chase away any new year ennui. Say goodbye, 2016, and hello 2017!

In Your Box (serves 2)

  • 16 oz. Cremini Mushrooms
  • 1 Shallot
  • 4 oz. Spinach
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1½ oz. Grated Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    192
  • Carbohydrates
    22g
  • Fat
    8g
  • Protein
    11g
  • Sodium
    946mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem mushrooms and finely mince stems. Peel and mince shallot. Coarsely chop spinach.

  • 2

    Cook the Mushroom Caps

    Toss mushroom caps with 1½ Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a large mixing bowl. Place caps, stem side up, on prepared baking sheet and roast 20 minutes, turning caps over halfway through cooking. While mushroom caps roast, make stuffing.

  • 3

    Make the Stuffing

    Heat a large non-stick pan over medium-high heat. Add 4 tsp. olive oil, mushroom stems, and shallot to hot pan and cook, stirring occasionally, until browned, 5 minutes. Add spinach and evaporated milk and cook, stirring occasionally, 4 minutes. Stir in panko and half the Parmesan (reserve remaining for topping mushrooms). Season with ½ tsp. salt and ¼ tsp. pepper, remove from burner, and transfer to a plate to cool.

  • 4

    Stuff the Mushrooms

    Remove caps from oven and stuff with 1 ½ tsp. to 1 Tbsp. stuffing each. Stuffing should overfill caps. Top with remaining Parmesan.

  • 5

    Bake the Mushrooms

    Return baking sheet to oven and bake until mushrooms are warmed through, 5-7 minutes.

  • 6

    Plate the Dish

    Arrange mushrooms on a large platter.

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