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!
Stem mushrooms and finely mince stems. Peel and mince shallot. Coarsely chop spinach.
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.
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.
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.
Bake the Mushrooms
Return baking sheet to oven and bake until mushrooms are warmed through, 5-7 minutes.