Vegetarian Stuffed Mushroom Recipe

1. 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.
2. 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.
3. Add the garlic and cook for 2 minutes until fragrant. Add the chopped spinach by the handful, stirring to wilt.
4. 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.
5. Remove from the heat and add half of the parmesan cheese. Season liberally with salt and pepper.*
6. 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.
7. 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.

Serves 6-8.


*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.