Stuffed Baby Portobello Mushrooms

Try these amazing stuffed mushrooms for your next dinner party, or just treat

Stuffed Baby Portobello Mushrooms

yourself for no reason at all!

1 (10 oz.) pkg. frozen chopped spinach

3 dozen baby portobello mushrooms

1/2 cup butter

1 medium onion, finely chopped

1/4 tsp. garlic powder

1/2 cup bread crumbs

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. dry mustard

1/2 tsp. ground nutmeg

1 cup sour cream

Parmesan cheese, grated

Cook spinach in unsalted water; drain thoroughly. Squeeze all remaining water from spinach and set aside.

Preheat oven to 375 degrees. Briefly wash mushrooms (never soak them!) or brush them gently with clean towel. Remove stems and chop stems.

In skillet, melt butter over medium heat. Add mushroom tops until thoroughly coated with butter, about 5-10 minutes. Remove caps from butter and place in 9×13-inch baking dish, cap side down.

In same skillet, saute onions in butter. Add chopped mushroom stems and heat until tender. Add spinach and all remaining ingredients, except cheese. Mix well.

Fill caps with spinach mixture. Sprinkle tops with Parmesan cheese and bake for 15 minutes or until cheese is bubbly.

Serves 6-8

Michael Chiarello's Best Button Mushrooms

This recipe can be found on his web site http://www.napastyle.com/home.jsp

Spend some time on his site... lots of good information, recipes, lovely items for your home. I really love the wine bottles that hold a candle!


4 Servings


6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.

Michael's Best Button Mushrooms- Michael Chiarello

Serves: 4 Servings

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt ( you can buy it from Michael's site, NapaStyle)
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.