These savory stuffed mushrooms are a perfect appetizer or side dish. The earthy flavor of the mushrooms is filled with a rich and hearty mixture of ground pork, creamy spinach, and a blend of sharp provolone and cream cheese. A crunchy panko topping adds a satisfying texture to every bite.
Servings
5
Prep Time
10 min
Cook Time
25 min
Ingredients
1 lb baby Bella mushrooms, cleaned and stems carefully removed and saved
1 tbsp extra virgin olive oil
1lb Coleman ground pork
2 1/2 tsp parsley, divided
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika
1/2 tsp Salt
1/4 tsp Pepper
1 c. Chopped frozen spinach, thawed and excess liquid drained
4 oz cream cheese, softened
1 1/2 c. Extra sharp provolone cheese, shredded, divided
In a medium skillet, over medium heat, add olive oil, ground pork, 2 tsp parsley, garlic powder, onion powder, paprika, salt and pepper. Break up meat while cooking and cook through. Remove from head and drain any extra liquid.
2
Preheat oven to 400F and lightly grease a large casserole dish or line a large baking sheet with parchment paper. Add the mushroom tops and set aside.
3
Chop up the mushroom stems into small pieces.
4
In a large bowl, add the chopped mushroom stems, cooked pork, spinach, cream cheese, 1/2 c. panko breadcrumbs, and 1 c. of provolone cheese. Stir well until fully combined.
5
Scoop 2-3 tsp of the filling and stuff each mushroom. You may have more or less in each mushroom depending on its size. Use your hands to really form it into the mushroom. It is okay to make sure the stuffing if heaping.
6
In a small bowl, mix together the remaining provolone, panko breadcrumbs, and parsley. Sprinkle on top of the mushrooms.
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