- Yield 6 servings
A perfect “pick-up” appetizer to make for a houseful of guests—yummy and a bit retro all at once.
- 1 pound mushrooms for stuffing (12 to 15)
- 1 tablespoon olive oil
- 1/2 small red onion, minced
- 2 garlic cloves, minced
- 2 teaspoons dried oregano or Italian seasoning
- 1 cup fresh leaf spinach, chopped, or 1/2 cup frozen chopped spinach, defrosted and drained well
- 1/2 cup dry white wine
- 1 cup fresh breadcrumbs
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons capers, drained and chopped
- 2 tablespoons black or green olive paste
- Salt and freshly ground black pepper, to taste
- 1 tablespoon grated parmesan cheese
- Preheat oven to 375F.
- Wipe mushroom caps to remove dirt and remove stems, forming a cavity for stuffing. Chop stems by hand or in a blender or a food processor fitted with metal blade; set aside. Heat oil in a large nonstick saute pan or skillet over medium heat. Add onions, garlic, chopped mushroom stems, oregano and spinach. Saute 2 minutes until vegetables soften.
- Add wine and cook 2 minutes until liquid is reduced by half. Add all remaining ingredients except parmesan cheese. Combine well and cool slightly before stuffing mushrooms. Spray a baking dish with no-stick cooking spray. Fill each mushroom cap with about 2 teaspoons stuffing. Mound stuffing in each cap using a teaspoon and sprinkle caps with parmesan cheese. Place in baking dish and bake 20 minutes until lightly browned and heated through.