These two-bite stuffed mushrooms are so enticing and will be devoured so quickly when passed around at a gathering, they will shatter any notions that vegetables can’t be buzzworthy party fare.
While healthfully produce-driven, they are in a different class entirely from a yawn-inducing cut vegetable platter.
Spinach and Cheese Stuffed Mushrooms (Serves 8)
Refrigerate for up to 3 days. Serve at room temperature or reheat on a rimmed baking sheet in a 180ºC oven until warmed through.
1 tablespoon olive oil
1/4 cup finely chopped shallot or onion
140g baby spinach, chopped
3 sundried tomatoes, soaked in hot water for 10 minutes, drained and finely chopped (2 tablespoons)
1/3 cup (70g) garlic-and-herb Gournay cheese, such as Boursin, at room temperature
1/8 teaspoon freshly ground black pepper
16 medium baby bella (Cremini) mushrooms (about 340g), stems removed
1 1/2 tablespoons grated Parmesan cheese
Position a rack in the middle of the oven and preheat to 220ºC.
In a large pan over medium heat, heat the oil until shimmering. Add the shallot or onion and cook, stirring frequently, until softened, about 1 minute. Add the spinach, a few handfuls at a time, and cook, stirring until all the spinach is wilted down, 4 to 5 minutes. Stir in the sundried tomatoes and remove from the heat. Stir in the Gournay cheese and pepper until well-combined. You should have about 1 cup of filling.
Fill each mushroom cap generously with the spinach-cheese mixture (each cap should get about 1 tablespoon), piling the filling in a high mound. Place the mushrooms onto a large, rimmed baking sheet and sprinkle each with a little Parmesan cheese. Roast for 12 to 15 minutes, or until the mushrooms are tender and the cheese on top is nicely browned.
Serve warm or at room temperature.