Makes 16 stuffed mushrooms
Making stuffed mushrooms, the retro favorite, is a lot of work: chopping, sautéing, cooling. But you can use just three ingredients to create a satisfying filling, especially if one of them is frozen creamed spinach. Look for it in the freezer case of most large supermarkets, often with the frozen winter squash purees. Packed into mushroom caps, the cheesy filling becomes a fleek snack or a light meal in minutes. Who’s got the cocktails ready?
One 12-ounce package frozen creamed spinach, thawed
½ cup finely grated Parmigiano-Reggiano or Pecorino (about 1 ounce)
¼ cup Italian-seasoned dried breadcrumbs
16 large white button or cremini mushrooms, stems removed
1. Position the rack in the center of the oven; heat the oven to 350°F.
2. Mix the creamed spinach, cheese, and breadcrumbs in a small bowl until uniform.
3. Spoon about 1½ tablespoons of this mixture into each mushroom cap. Set them stuffed side up on a large lipped baking sheet.
4. Bake until the mushrooms are tender and the stuffing is lightly browned, about 20 minutes. Cool for at least 5 minutes or up to 30 minutes before serving.