You are here: Home » Recipes » Tuscan-Stuffed Mushrooms Tuscan-Stuffed Mushrooms Recipe by Relish Contributor Yield 6 servings A perfect “pick-up” appetizer to make for a houseful of guests—yummy and a bit retro all at once. PrintEmail Ingredients 1 pound mushrooms for stuffing (12 to 15)1 tablespoon olive oil1/2 small red onion, minced2 garlic cloves, minced2 teaspoons dried oregano or Italian seasoning1 cup fresh leaf spinach, chopped, or 1/2 cup frozen chopped spinach, defrosted and drained well1/2 cup dry white wine1 cup fresh breadcrumbs1/4 cup shredded mozzarella cheese2 tablespoons capers, drained and chopped2 tablespoons black or green olive paste Salt and freshly ground black pepper, to taste1 tablespoon grated parmesan cheese Instructions 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.