Spinach & Parmesan Stuffed Mushrooms

Spinach & Parmesan Stuffed Mushrooms
Photo by Scott Phillips


  • 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
  • ½ lemon
  • ¼ cup dry sherry
  • ¼ cup heavy cream
  • 6 oz. fresh baby spinach, roughly chopped
  • 5 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • 3 slices white sandwich bread
    • 1 lb. medium white mushrooms (about 24), wiped clean
    • 4 scallions (white and green parts), thinly sliced

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds o...

View full recipe at Fine Cooking


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