Abuelo's Spinach Stuffed Mushrooms Recipe
Make this Straight-From-the-Restaurant Abuelo's Spinach Stuffed Mushrooms Recipe at home and your Spinach Stuffed Mushrooms will taste just like Abuelo's.
Yield: 4 Appetizer Servings
Ingredients
Mushrooms
- 20 large Mushrooms caps removed
- 2 tablespoons Butter melted
- 1 teaspoon Lawry’s Seasoning
Spinach Stuffing
- 1 teaspoon Butter
- 2 tablespoons diced Onions
- 1 teaspoon chopped Garlic
- 1 teaspoon diced and seeded Jalapeño Pepper
- 2 tablespoons diced Red Bell Pepper
- 1/2 cup sliced Mushrooms
- 1/4 cup Corn
- Dash of Lawry’s Salt
- 8 ounces chopped fresh Spinach
- 4 ounces shredded Cheddar/Monterrey Cheese Blend
Instructions
Mushrooms
- Preheat oven to 400°F.
- Place 20 large mushroom caps into a large bowl.
- Add 2 tablespoons melted butter and Lawry’s seasoning. Mix well.
- Place mushroom caps on a cooking sheet.
- Place in preheated oven and cook for about 4 minutes or until tender, depending on the size of the mushrooms. Remove from oven and set aside to cool.
Spinach Stuffing
- Place 1 teaspoon butter in a sauté pan. Place over low heat to melt.
- When butter has melted and is hot, add garlic and onions. Sauté until onions are tender.
- Add jalapeño, red peppers, 1/2 cup sliced mushrooms, corn and Lawry’s salt. Continue cooking for approximately 1 minute.
- Add fresh spinach and cheese. Stir constantly until cheese is melted and spinach is limp. Remove from flame.
- Stuff prepared mushrooms caps with filling.
- Top with shredded Cheddar/Monterrey blend.
- Carefully place mushroom caps back on cooking sheet.
- Place back into preheated 400°F oven. Cook about 4 minutes or until cheese has melted.
- Remove from oven and serve immediately.
Abuelo's Spinach Stuffed Mushrooms
A Abuelo's Copycat Recipe
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