Olive Oyl’s Treat for Popeye (Spinach stuffed Mushrooms)

Olive Oyl’s Treat for Popeye (Spinach stuffed Mushrooms)

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Serves: 6,Yield: 24mushroom caps

    • About This Recipe

    “Even people that don’t like spinach will like these gems. Lovely hors d’oevre or side dish. Try serving these at your next brunch”

    Ingredients

  • 24largemushrooms, stems removed and stems chopped,set aside
  • 2tablespoonsbutter
  • 1cuponion, finely diced
  • 1/4 teaspoondried thyme
  • 1 1/2 cupsspinach, finely chopped
  • 3tablespoonsbreadcrumbs
  • 1/2 cupparmesan cheese, grated
  • salt and pepper

    • Directions

  • Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
  • In a large skillet heat butter and allow to melt.
  • Add Onions and thyme.
  • When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
  • Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
  • Remove from heat add parmesan, salt& pepper, stir well.
  • Stuff each mushroom with filling, use all the filling.
  • Sprinkle remaining butter over the caps.
  • Bake 375F degrees oven for 15-20 minutes.
  • Eat your heart out Barnacle Bill!

    • Reviews

  • “This recipe combines two of my most favorite ingredients–mushrooms & spinach.I used a box of frozen spinach (thawed & squeezed very dry), and it worked very well.I sorted & cleaned the mushrooms, and made the stuffing the day before I planned to make them, which made the preparation on the day of my party very easy.Everything turned out just fine.These were soooo good at my Christmas party–my guests were lucky to get any!”

  • “I made these for New Year’s Eve and they came out great! Since mushrooms are basically bland, especially compared to the delicious filling, I rubbed the bottoms with a little salt for more flavor. We always have fresh Parmegiano Reggiano in the house, so I used that; it’s so much better than domestic parmesan! The filling is so good that I’m also going to use it in other dishes. Thanks for a great recipe, Bergy! `”

  • “Outstanding!I halved it as a side dish for four and it was a big success.I followed the recipe as written without any modifications except that I did make them ahead of time and refrigerated them until 20 minutes before and then baked them as indicated.This will be on my keeper list.Many thanks!”

  • “My husband and I liked these stuffed mushrooms. We felt it needed more of something or something more, but they were almost there for us. For me, the recipe went as written except for step #5. There was no moisture in the pan to evaporate in the first place, but I guess that could have to do with the produce itself. In any case I sauteed it all quickly for less than a minute and went on to step #6. I’ve been on the hunt for a stuffed mushroom recipe for a long time. I’m hard to please because I have memories (maybe inflated) of wonderful stuffed mushrooms I used to have at a restaurant now closed. This recipe has the most promise of any so far of turning into my ‘beloved’ stuffed mushroom. : )”

  • “this makes a tasty appetizer.”

  • “AWESOME!”

  • “Really great recipe. I may add a splash of white wine to the filling next time I make it. Thanks for sharing Bergy”

  • “No doubt the best stuffed mushrooms I have ever tasted. Thank you very much.”

  • “I used half parmesan and half feta and about a tablespoon of cracker crumbs instead of bread crumbs but otherwise followed the recipe as written.Excellent recipe and easy to do!My new favorite mushroom recipe!”

  • “This is the first time ever my grandmother, an accomplished cook who used to cook 3 meals a day for up to 15 people, asked me for a recipe. Amazing!”

  • “These were very good.I added some herbal cream cheese to the mixture before stuffing them; perfection.Rita”

  • “These mushrooms were great tasting and easy to do.I prepared them the night before and then topped them with grated parmesan cheese just before baking.Thank you.”

  • “I made these for a Christmas party and everyone devoured them.They were delicious. The only changes I made was to add a little garlic. Everything is better with garlic. I also substituted Asiago cheese for the parm because it is my favorite.”

  • “These were really good. My friend and I both agree that this is a 5 star recipe, and coming from her that means a lot since she is known to point out everything that is wrong with her food. She had nothing bad to say about this recipe, and said they were delicious. I put the mushroom stems in the food processor, and I added lots of fresh garlic to the filling. I used the 1/2 cup grated parmesan in the filling and then topped with shredded parmesan. I’ll definitely make these again sometime. They look nice too, so it’s a good recipe for a dinner party. Thanks for sharing this recipe!”

  • “I made these mushrooms during Thanksgiving and it was a big hit!Everyone loved them.Thanks for the recipe”

  • “Very nice way to get our spinach!!I had a box of frozen spinach I needed to use up, it worked just fine.I put some shredded parmesan cheese inside with the spinach and placed some parmesan slices on top, we loved the fillingand will be making them again, thanks for another keeper Bergy!”

  • “My husband and I LOVE this recipe!!Before I placed in the oven, I brushed each mushroom with a little bit of melted butter to keep them from drying out.3-5 minutes before removing from oven, I sprinkled a little bit of shredded mozzarella cheese on top, melted till brown.DELICIOUS!!! You can also top mushrooms with a dab of seasoned tomato sauce or just serve sauce on the side! Will definitely make again!”

  • “Delicious! I used about twice as much breadcrumbs and added a clove of minced garlic (essential in my opinion!) and a shake of crushed red pepper to give it some punch.”

  • “My DH told me to toss out my regular recipe (Deli bought seafood stuffing) because this one is much better. I sprinkled with garlic Molly Mcbutter and drizzled with a little olive oil to keep them moist. Thanks for a great recipe Bergy”

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