Veggie Stuffed Portabella or large Crimini Mushrooms. Buttery, garlic flavor with rich cheeses, spinach or kale and a bit of pepper for some crunch. Add in the mushrooms and…Absolutely addicting! Just keep popping those bite size wonderballs into your mouth! This is great party food!
Susie’s Veggie Stuffed Mushrooms and Dip recipe:
Here’s the process for making Veggie Stuffed Mushrooms:
What is that knife you’re cutting with?
Susie is using an Ulu (in English “Woman’s Knife”). It’s an all-purpose knife traditionally used by Yup’ik, Inuit, and Aleut women. It dices fast and is far easier to clean up that a food processor. If your interested in Ulu knives click the link to go to Amazon affiliate link.
Throw everything in a big bowl and mix:
- Diced spinach leaves
- Diced red bell pepper
- Sautéd onions, garlic, stems
- Salt and Pepper
- Cream Cheese
- Parmesan Cheese
- Feta Cheese
Stuff the mushrooms.
Bake for 12-14 minutes at 450ºF until the mushrooms are slightly browned
With 13 large Crimini mushrooms, there is quite a bit of stuffing/dip left over. It is delicious and will disappear FAST so I suggest doubling the recipe for a party.
I made this recipe twice since last year, we love it! This time I’m using Portabella mushrooms. June 2015
I used a dozen huge, lovely Portabellas. The portabellas will use the entire filling recipe so definitely double the recipe if you want some on the side for a cracker dip.
Gotta say we had one mushroom hater that couldn’t be coaxed to try these. But my hubby and I, neither of us big on shrooms; love them! Our party goers demolished these lovely treats in no time. We highly recommend this recipe for a large group event. The filling is so good on crackers, even mushroom haters will love that!
This recipe is included in: Heathy Party Appetizer’s Round up at Mariaushakova.com
This recipe is featured in this Link Party: Try A Bite Tuesday
This recipe is part of :20 Magnificent Mushroom Recipes by Patty Anderson