Meal Kit
Spinach- and Parmesan-Stuffed Mushrooms
New Year's Eve party appetizers
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Jimmy Madla
2016 may have given us the blues sometimes (RIP Prince!) but we've got high hopes for 2017 and these stuffed mushrooms will help you start the year off right. Filled with spinach and Parmesan, these earthy bites will fill you with intense umami to chase away any new year ennui. Say goodbye, 2016, and hello 2017!
In Your Box (serves 2)
- 16 oz. Cremini Mushrooms
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5 fl. oz. Canned Evaporated Whole Milk
- 4 oz. Spinach
- 1 Shallot
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1½ oz. Grated Parmesan Cheese
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½ cup Panko Breadcrumbs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QOjxjwPw
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Calories270
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Carbohydrates34g
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Net Carbs31g
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Fat12g
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Protein22g
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Sodium560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem mushrooms and finely mince stems. Peel and mince shallot. Coarsely chop spinach.
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2 Cook the Mushroom Caps
Toss mushroom caps with 1.5 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large mixing bowl. Place caps, stem side up, on prepared baking sheet and roast 20 minutes, turning caps over halfway through cooking. While mushroom caps roast, make stuffing.
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3 Make the Stuffing
Heat a large non-stick pan over medium-high heat. Add 4 tsp. olive oil, mushroom stems, and shallot to hot pan and cook, stirring occasionally, until browned, 5 minutes. Add spinach and evaporated milk and cook, stirring occasionally, 4 minutes. Stir in panko and half the Parmesan (reserve remaining for topping mushrooms). Season with 1/2 tsp. salt and 1/4 tsp. pepper, remove from burner, and transfer to a plate to cool.
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4 Stuff the Mushrooms
Remove caps from oven and stuff with 1 1/2 tsp. to 1 Tbsp. stuffing each. Stuffing should overfill caps. Top with remaining Parmesan.
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5 Bake the Mushrooms
Return baking sheet to oven and bake until mushrooms are warmed through, 5-7 minutes.
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6 Plate the Dish
Arrange mushrooms on a large platter.
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