Time: 35 min.
Complexity: easily
Servings: 6

Stuffed champignons are a versatile appetizer that's a hit at any event, whether it's a holiday dinner, a house party, or an evening watching a sports game. And with this simple recipe, you'll be making them again and again. The mushrooms are just the right amount of juicy, with a crispy topping—just the way everyone loves them!

Ingredients:

• 2 tsp extra-virgin olive oil
• 12 large champignons, stems removed and set aside
• 0.5 cup finely chopped spinach
• Half an onion, chopped
• 2 cloves garlic, chopped
• 0.5 cups cherry tomatoes, finely chopped
• 2 tbsp. l. chopped parsley
• 1/8 tsp salt + extra for seasoning the mushrooms
• A pinch of ground black pepper
• 3 tablespoons grated Pecorino Romano cheese
• 3 tablespoons panko breadcrumbs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

champignon mushrooms, spinach, Pecorino Romano cheese, cherry tomatoes, panko breadcrumbs

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Preparation:

Step 1
• Preheat the oven to 160°C. Grease a baking sheet with 1 teaspoon of olive oil. Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
Step 2
• Meanwhile, heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and cook until the spinach is wilted, about 6 minutes. Add the tomatoes and cook for another 2 minutes. Turn off the heat and stir in the parsley, salt, black pepper, and 2 tablespoons each of pecorino and panko breadcrumbs.
Step 3
• Preheat oven to broil. Spread the filling evenly over the mushroom caps. Sprinkle with the remaining 1 tablespoon pecorino and panko. Grill until golden brown, 2-3 minutes. Serve warm.

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