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Appetizers Recipes

Spinach-Stuffed Mushrooms

Pecorino and panko deliver tangy crunch in these two-bite morsels.

Serving Size:


Active Time:

15 min.

Total Time:

35 min.


  • 2 tsp. extra-virgin olive oil
  • 12 large white mushrooms, brushed clean, stems removed and reserved
  • ½ cup baby spinach, finely chopped
  • ½ onion, minced
  • 2 cloves garlic, chopped
  • ½ cup cherry tomatoes, finely chopped
  • 2 Tbs. parsley, chopped
  • ⅛ tsp. salt
  • Pinch of freshly ground black pepper
  • 3 Tbs. grated Pecorino Romano
  • 3 Tbs. panko breadcrumbs


  • Heat oven to 325°F. Brush baking sheet with 1 tsp. oil. Finely chop mushroom stems; reserve. Place mushroom caps on baking sheet; bake 12 min.
  • In skillet, heat remaining oil over medium heat. Add mushroom stems, spinach, onion and garlic; cook until spinach wilts, 6 min. Add tomatoes; cook 2 min. Turn off heat; stir in parsley, salt, pepper and 2 Tbs. each Pecorino and panko. Heat broiler. Divide spinach mixture evenly among caps. Sprinkle with remaining Pecorino and panko; broil until golden, 2–3 min.

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