Brie and Fresh Spinach Stuffed Mushrooms

Brie and Fresh Spinach Stuffed Mushrooms

A Bountiful Kitchen


1/2 cup onion, chopped
1 clove garlic, minced
dash of hot pepper sauce
8 oz. cream cheese, cut into cubes
3 cups spinach, fresh, chopped, divided
1/2 cup fresh grated Parmesan cheese
1 cup Brie cheese, cubed (outer layer trimmed)
1/3 cup plain breadcrumbs
1 lb fresh mushrooms, washed and stemmed

Saute the onions in a saucepan with about 1 teaspoon olive oil. Add garlic, 2 cups of chopped spinach and hot pepper sauce. Cook just until spinach begins to wilt. Take pan off of heat.  Add cream cheese and stir into saucepan until cheese, onions and spinach are mixed thoroughly. Pour into medium size bowl and add rest of ingredients (including the remaining 1 cup of fresh spinach). Mix until all ingredients are incorporated.
Place washed mushrooms on cookie sheet or other baking pan bottom side facing upward. using a tablespoon, scoop out prepared filling into each mushroom, mounding the filling on each mushroom.
Bake at 375 for about 15 minutes, or until lightly golden.

Tips:
-If baking ahead of serving time, bake for 15 minutes, let cool.  Cover and refrigerate.  When ready to serve, take out of refrigerator about 30-45 minutes before serving.  Preheat oven to 350, re-heat the mushrooms  for about 5 minutes.
-I prefer small bite size mushrooms when making stuffed mushrooms.  If you are using larger (two bite to be polite) mushrooms, the 375 for 15 minutes will be just right. If you use a smaller mushroom, 375 for about 10 minutes will do.