Spinach and Chicken Stuffed Mushrooms

Let me tell you, these Spinach and Chicken Stuffed Mushrooms have become an absolute sensation in my household. The first time I made them, I was hoping for a nice appetizer for a small get-together. Little did I know they would steal the show! My husband, who can be a bit picky, went back for thirds, and even my usually vegetable-averse teenager declared them “surprisingly awesome.” The creamy, savory filling packed with tender chicken and vibrant spinach, all nestled into earthy mushroom caps and baked to golden perfection – it’s a combination that’s both elegant and incredibly satisfying. Since then, they’ve become a go-to for everything from weeknight dinners (served with a side salad) to potlucks where they disappear in minutes. The aroma alone as they bake is enough to make everyone gather in the kitchen, eagerly anticipating that first delicious bite. They are, without a doubt, a five-star recipe in our family cookbook.

Ingredients

• Large Mushrooms: 1 pound (about 10-12), preferably Cremini or Portobello (if using large Portobellos, you might only need 4-5). These provide the perfect edible vessel for our delicious filling.
• Olive Oil: 2 tablespoons, plus extra for drizzling. A good quality olive oil for sautéing and adding richness.
• Cooked Chicken: 1 cup, finely diced or shredded. Rotisserie chicken works wonderfully here for convenience and flavor.
• Yellow Onion: 1/2 medium, finely chopped. Adds a foundational aromatic sweetness.
• Garlic: 3 cloves, minced. For that essential pungent, savory kick.
• Fresh Spinach: 5 ounces (about 5 packed cups), roughly chopped. Provides earthy flavor, vibrant color, and nutrients. Frozen spinach (thawed and squeezed dry) can be substituted.
• Cream Cheese: 4 ounces, softened. The key to a creamy, luscious filling.
• Parmesan Cheese: 1/4 cup, freshly grated, plus more for topping. Adds a salty, nutty, umami depth.
• Mozzarella Cheese: 1/4 cup, shredded. For that delightful melty, cheesy pull.
• Breadcrumbs: 1/4 cup (Panko preferred for extra crunch), plus more for topping. Helps bind the filling and creates a crispy top.
• Chicken Broth or White Wine: 2 tablespoons (optional). Adds a little moisture and depth of flavor to the filling.
• Salt: 1/2 teaspoon, or to taste. Essential for enhancing all the flavors.
• Black Pepper: 1/4 teaspoon, or to taste. Adds a gentle warmth.
• Nutmeg: A tiny pinch (optional). Complements the spinach and cream beautifully.
• Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Adds a touch of freshness and color.

Instructions

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp paper towel. Carefully remove the stems by wiggling them side to side until they pop out. Finely chop the mushroom stems; you’ll use these in the filling. Arrange the mushroom caps, cavity side up, in a lightly greased baking dish or on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with a pinch of salt and pepper.
2. Sauté Aromatics and Stems: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and chopped mushroom stems and cook for another 5-7 minutes, until the stems have released their moisture and started to brown.
3. Wilt the Spinach: Add the chopped fresh spinach to the skillet in batches, if necessary. Cook, stirring frequently, until the spinach has wilted down completely, about 2-3 minutes. If using frozen spinach (thawed and well-squeezed), add it now and cook for 1-2 minutes to heat through.
4. Create the Filling Base: Transfer the spinach and onion mixture to a mixing bowl. Add the softened cream cheese to the warm mixture and stir until well combined and smooth.
5. Add Chicken and Cheeses: Stir in the diced cooked chicken, 1/4 cup Parmesan cheese, 1/4 cup mozzarella cheese, and 1/4 cup breadcrumbs. If the mixture seems too stiff, add the 2 tablespoons of chicken broth or white wine to loosen it slightly.
6. Season the Filling: Season the mixture with salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasonings as needed. Remember that Parmesan cheese is salty, so be mindful when adding extra salt.
7. Stuff the Mushrooms: Generously spoon the spinach and chicken filling into each mushroom cap, mounding it slightly on top.
8. Top and Bake: In a small bowl, combine a tablespoon or two of extra breadcrumbs with a tablespoon of extra Parmesan cheese. Sprinkle this mixture over the top of the stuffed mushrooms. You can also drizzle with a tiny bit more olive oil if desired for extra crispiness.
9. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender, the filling is heated through, and the topping is golden brown and bubbly.
10. Rest and Garnish: Let the stuffed mushrooms rest for 5 minutes before serving. This allows the filling to set slightly and prevents burning your mouth! Garnish with freshly chopped parsley, if desired.

Nutrition Facts

• Servings: Approximately 4-6 (depending on mushroom size and whether served as an appetizer or main)
• Calories per serving (estimated for 1/5th of the recipe using medium Cremini): Approximately 280-350 kcal.
  • This is an estimate; actual values vary based on specific ingredient brands and mushroom sizes.
• Protein: Approximately 18-22g.
  • Primarily from the chicken and cheese, protein is crucial for muscle repair, immune function, and satiety.
• Fat: Approximately 20-25g.
  • Mainly from olive oil, cream cheese, and other cheeses. Includes saturated and unsaturated fats, important for energy and nutrient absorption.
• Carbohydrates: Approximately 8-12g.
  • From mushrooms, spinach, onion, and breadcrumbs. Provides energy; a relatively low-carb option compared to many appetizers.
• Fiber: Approximately 2-3g.
  • Contributed by the mushrooms and spinach, fiber aids in digestion and helps promote feelings of fullness.

Preparation Time

• Preparation: Approximately 25-30 minutes.
  • This includes cleaning and prepping the mushrooms, chopping vegetables, dicing cooked chicken, and mixing the filling.
• Cooking Time: Approximately 20-25 minutes.
  • This is the baking time in the oven until the mushrooms are tender and the filling is golden and bubbly.
• Total Time: Approximately 45-55 minutes.
  • From start to finish, making it a relatively quick option for a flavorful and impressive dish.

How to Serve

These Spinach and Chicken Stuffed Mushrooms are wonderfully versatile. Here are some serving suggestions:

• As an Appetizer:
  • Arrange them artfully on a platter for parties or gatherings.
  • Serve 2-3 smaller mushrooms per person.
  • Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
  • Offer a side of marinara sauce or a light aioli for dipping, if desired.
• As a Light Lunch or Dinner:
  • Serve 3-4 larger mushrooms (or 1-2 large Portobellos) per person.
  • Accompany with a fresh green salad dressed with a lemon vinaigrette.
  • A side of crusty bread is perfect for soaking up any delicious juices.
  • Consider a light soup, like a tomato bisque, to make it a more complete meal.
• As a Side Dish:
  • Serve 1-2 mushrooms alongside grilled steak, roasted chicken, or fish.
  • They complement pasta dishes beautifully, especially those with a cream or tomato-based sauce.
• For a Brunch Spread:
  • These can be a savory highlight alongside classic brunch items like eggs, fruit salad, and pastries.
• Garnish Options:
  • Freshly chopped parsley (as mentioned in the recipe)
  • A sprinkle of red pepper flakes for a touch of heat.
  • A drizzle of balsamic glaze just before serving for a tangy sweetness.
  • A few extra gratings of Parmesan cheese.

Additional Tips

Mushroom Selection & Cleaning:
When it comes to selecting mushrooms, aim for varieties that are firm to the touch with a smooth, unblemished exterior. This ensures they will hold their shape during cooking, preventing any unwanted mushiness. Varieties such as cremini, shiitake, or portobello are ideal due to their robust flavor and texture. Avoid mushrooms that appear slimy or show signs of bruising, as these indicate spoilage. To clean your mushrooms effectively, use a soft, damp paper towel or a mushroom brush to gently wipe away any dirt or debris. Avoid soaking them in water, as mushrooms are porous and can absorb moisture, leading to a watery filling that lacks flavor. If you must rinse them, do so quickly under cold water and dry them immediately with a paper towel.

Don’t Discard the Stems:
Many cooks may be inclined to discard mushroom stems, but this is a missed opportunity! The stems are packed with flavor and can enhance the umami profile of your dish. After chopping off the stems, finely dice them and sauté them alongside the mushroom caps. This step not only reduces waste but also contributes an earthy depth to your filling that complements the overall flavor. The stems of denser mushrooms, like shiitakes and portobellos, are particularly flavorful and can elevate your dish from ordinary to extraordinary.

Squeeze Spinach Dry (If Using Frozen):
If you opt for frozen spinach, proper preparation is essential for achieving the right texture in your filling. After thawing the spinach, it’s critical to remove as much excess moisture as possible. Place the thawed spinach in a clean kitchen towel or several layers of paper towels, and twist to squeeze out the liquid. This step ensures that your filling remains cohesive and doesn’t become soggy, which can detract from the overall experience. If using fresh spinach, consider blanching it briefly before chopping and squeezing out any excess water.

Cheese Variations:
Experimenting with different cheeses can transform the flavor profile of your mushroom filling. Classic choices like cream cheese or ricotta offer creaminess, while cheeses like Gruyère and Fontina bring a nutty richness that complements earthy mushrooms beautifully. For a tangy kick, consider adding crumbled Feta or goat cheese, which can provide a delightful contrast to the savory elements of the dish. If you’re feeling adventurous, a touch of smoked Gouda can introduce a subtle smokiness, enhancing the overall complexity of flavors. Don’t hesitate to mix and match cheeses to find the combination that best suits your palate.

Spice It Up:
Adding a bit of heat can elevate your filling and create a more dynamic flavor experience. Consider incorporating a pinch of red pepper flakes for a mild kick, or if you prefer a more intense heat, a dash of cayenne pepper can add warmth without overwhelming the other flavors. For those who enjoy fresh ingredients, finely minced jalapeño can bring a vibrant freshness alongside its heat. Adjust the spice levels according to your preference, and remember that it’s always easier to add more spice than to take it away.

Make-Ahead Convenience:
One of the best aspects of this mushroom filling is its make-ahead convenience. You can prepare the filling a day in advance, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator until you’re ready to use it. For those looking to save time, you can also stuff the mushrooms ahead of time. Simply cover them with plastic wrap and refrigerate for several hours. Keep in mind that if you bake the mushrooms straight from the fridge, you may need to extend the baking time by a few minutes to ensure they are heated through and the cheese is bubbly and golden.

Using Leftover Cooked Chicken:
This filling is an excellent way to repurpose leftover cooked chicken, whether from a rotisserie, grilled, or baked. When incorporating chicken into your filling, ensure it is finely diced or shredded. This will help distribute the protein evenly throughout the mixture, providing a pleasant texture with each bite. The chicken will also absorb the flavors of the mushrooms and seasonings, creating a cohesive and flavorful filling that is both satisfying and resourceful.

Don’t Overfill, But Be Generous:
When it comes to filling your mushrooms, striking the right balance is key. Aim for a generous mound of filling that sits proudly atop each mushroom cap. A loosely packed filling allows for better heat circulation during cooking, preventing the filling from becoming dense and overly compact. This technique also ensures that each bite is filled with a delightful mix of flavors and textures, rather than a heavy, soggy mass. Use a spoon to scoop out the desired amount, and let it sit comfortably on top of the mushroom without pushing it down.

By following these tips, you can enhance your mushroom filling to create a dish that is not only delicious but also visually appealing and full of unique flavor complexities. Enjoy the process of cooking and feel free to adapt these suggestions to suit your personal taste!

FAQ Section

1. Q: Can I make these Spinach and Chicken Stuffed Mushrooms vegetarian?
   • A: Absolutely! To make a vegetarian version, simply omit the chicken. You can increase the amount of spinach, add other finely chopped sautéed vegetables like bell peppers or zucchini, or incorporate cooked lentils or quinoa for a heartier, protein-rich filling. Ensure you adjust seasonings accordingly.
2. Q: Are these gluten-free?
   • A: As written with standard breadcrumbs, they are not gluten-free. However, you can easily make them gluten-free by using gluten-free breadcrumbs or by omitting the breadcrumbs altogether. If omitting, the filling might be slightly less firm, but still delicious. You could also use crushed gluten-free crackers or almond flour as a substitute.
3. Q: What are the best types of mushrooms to use?
   • A: Cremini (baby bella) mushrooms are excellent as they have a good flavor and sturdy structure. White button mushrooms also work well. For a larger, meal-sized version, Portobello mushroom caps are fantastic. Choose mushrooms that are large enough to hold a decent amount of filling.
4. Q: How do I store leftover stuffed mushrooms?
   • A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
5. Q: What’s the best way to reheat them?
   • A: The best way to reheat stuffed mushrooms to maintain their texture is in the oven or a toaster oven at around 350°F (175°C) for 10-15 minutes, or until heated through. Microwaving can make them a bit soggy, but it works in a pinch.
6. Q: Can I use different cheeses in the filling?
   • A: Yes, definitely! While cream cheese provides the creamy base, and Parmesan adds saltiness, you can swap the mozzarella for other melty cheeses like Gruyère, Fontina, Provolone, or even a Monterey Jack. A small amount of a stronger cheese like blue cheese or goat cheese can also be added for a different flavor dimension.
7. Q: Can I use frozen spinach instead of fresh?
   • A: Yes, you can. Use about 10 ounces of frozen spinach. Make sure to thaw it completely and then squeeze out as much excess water as humanly possible before chopping and adding it to the recipe. This is critical to prevent a watery filling.
8. Q: How can I make the filling spicier?
   • A: To add some heat, consider incorporating a pinch of red pepper flakes, a dash of cayenne pepper, a few drops of your favorite hot sauce into the filling, or even sautéing some finely minced jalapeño or serrano pepper along with the onions. Adjust the amount to your preferred spice level.

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