Creamy Spinach-Stuffed Mushrooms

These little hors d’oeuvres taste great and are the perfect size for finger food.  Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi. While there are over 14,000 mushrooms, only about 3,000 are edible, about 700 have known medicinal properties, and fewer than one percent are recognized as poisonous.   Mushrooms contain 80 to 90 percent water, and are low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. They are an ideal food for people following a weight management program or a diet for high blood pressure. If you like this recipe, then you might also want to try Stilton Stuffed Portobello Mushrooms,  Mushroom and Pesto Lasagna or Creamy Mushroom Pasta.

Makes 24
recipe from Canadian House & Home magazine
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24 button mushrooms (about 2 inches in diameter)
1 tablespoon butter
1/2 small onion, minced
2 cups (packed) baby spinach
1/2 teaspoon salt
1/2 cup cream cheese
1/4 cup chopped parsley
zest of half a lemon
pinch freshly grated nutmeg
1/4 cup breadcrumbs

Preheat oven to 180c (350f).  Gently wiggle mushroom stems to remove them, creating a well in each mushroom cap.  Coarsely chop stems.  Place the caps well-side-up on a large parchment-lined baking sheet.  Heat butter in a wide frying pan over medium heat.  Add onion and cook 1 to 2 minutes or until softened.  Add chopped mushroom stems and cook 4 too 5 minutes or until softened.  Add spinach and salt, increase heat to medium-high and cook until spinach is wilted and there is no more moisture at all in the pan. Transfer to a food processor, add cream cheese, parsley, lemon zest and nutmeg.  Whiz until smooth.  Season to taste.

Mound filling into mushroom caps and sprinkle with breadcrumbs.  Bake 15 to 20 minutes or until lightly browned.

The Culinary Chase’s Note:  Let these cool a bit before serving.  Delicious and so easy to pop into your mouth!