28 white mushrooms, caps wiped clean and stems removed and reserved
1 tablespoon olive oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups fresh spinach, chopped
1/3 cup sun-dried tomatoes, chopped
3 tablespoons heavy cream
1/2 cup parmesan cheese, finely grated
salt and freshly ground black pepper, to taste
1/4 cup breadcrumbs
- Preheat the oven to 375°F. Place the mushroom caps, stem side down, on a large baking sheet. Bake for 10-12 minutes until the mushrooms are soft, slightly darker in color, and have released their juices. Let cool slightly.
- Meanwhile, make the filling: finely mince the reserved mushroom stems. Add the olive oil to a large saute pan set over medium heat. When it’s hot, add the onion and chopped mushroom stems. Saute until soft and translucent, taking care not to burn, about 8 minutes.
- Add the garlic and cook for 2 minutes until fragrant. Add the chopped spinach by the handful, stirring to wilt.
- When all the spinach has been wilted in, add the sun-dried tomatoes and heavy cream. Simmer for 3 minutes to let the flavors combine.
- Remove from the heat and add half of the parmesan cheese. Season liberally with salt and pepper.*
- When the caps are cool enough to handle, spoon a heaping teaspoon of stuffing inside each mushroom. Sprinkle with the breadcrumbs and remaining parmesan cheese.
- Place the stuffed mushrooms, stuffing side up, on a baking sheet. Bake for 10-12 minutes until the stuffing is hot and the mushrooms are dark brown in color. Serve immediately.
*Make ahead: The stuffing and mushrooms can be prepared one day in advance. Let both come to room temperature before stuffing the mushrooms and baking.