Guest Post: Baked Creamy Spinach Stuffed Mushrooms

Earlier on when I had just begun to document recipes, my friend by the name Ekta P shared her recipe Guest Post-Rajma and Potato curry  which received 144 views all thanks to her. As a new blogger a three digit view meant a lot. 

Well, she is back with a Guest Post, sharing her tried and 'tasted' recipe for 

Baked Creamy Spinach Stuffed Mushrooms. 

Creamy Spinach Stuffed Mushrooms

Ingredients

1. Fresh Whole Baby Portabello Mushrooms (used here 1 dozen)

     2. Cream Cheese, Softened (brand used here Philadelphia, approx.3/4th of a 250gram block)
3. Pack Of Baby Spinach  (brand used here Supafresh 200 grams)

     4. Grated Parmesan Cheese (I've used Millel; you can use any brand)
5. Salt- to taste
6. Black Pepper- to taste
7. Bread Crumbs
8. A few Tablespoons of Butter Or Olive Oil
9. 2 Teaspoon Of Garlic Paste
10. ¾ Hot Green Chilies   

    Directions

Wash the mushrooms and pat dry. Next detach the stems gently from mushroom caps & chop (as shown in the pic).  

Mushroom stems detached from the Caps.

Chopped Mushroom stems (to be used as filling)

Take a saucepan, pour a few tablespoons butter or olive oil once the oil is slightly hot add garlic paste, then let the garlic paste cook until slightly golden brown then add in chopped mushroom stem. Let this cook for few minutes.

Add Salt & pepper & chopped green chilies as per your taste let this cook for few minutes. 

Add in baby spinach (do not chop spinach as chopped spinach releases more water). Stir this mix until spinach is completely cooked.

Now add in the last ingredient the crème cheese & mix this well into a nice paste. You can also add Parmesan cheese in this mix but it’s completely optional you can skip this step.

Now let this mix cool down (suggestion keep the mix in the fridge for at least 30min). meanwhile preheat the oven to oven to 180 degrees.

Time to get the mushrooms caps ready take large baking tray place a baking sheet on the tray. Line up the mushroom caps on the baking tray.

Add a teaspoon of the spinach crème cheese paste into mushroom caps, mounding slightly. Sprinkle Parmesan cheese & bread crumb mixture over filled mushroom caps.

Finally bake 30 minutes or until you can see the cheese melt and brown. Serve hot and fresh.

Do give it a try when you feel like having some earthy and healthy food (as mentioned earlier , the cheese and creme are totally optional) and leave a comment/feedback. She will definitely be watching this page.