Recipe for stuffed Mushrooms

Main Course Stuffed Mushrooms

The one meal I could always count on was stuffed shells~it was a no brainer because everyone ate them up.  My husband would always want me to make this dish for company (not bad coming from a guy who does not think much about food).  Well needless to say I had to adapt and the obvious for us was stuffing mushrooms so we could in turn could stuff our faces ????  Ok, so any~who this dish is easy to serve and looks great too~and the flavor has a lot of depth to it (I hope that makes sense because it really is the only way to describe it).  Enjoy!!

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Main Course Stuffed Mushrooms
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  • 1 lb of grass fed beef
  •  16-20 stuffing mushrooms- wiped clean and stems removed and lightly scrap the insides to remove the “gills”
  • 3/4 cup organic onion~diced
  • 1 garlic clove~minced
  • 1 TBS oregano~Finely chopped *I use fresh and I think it makes this recipe!!
  • 1 TBS extra virgin olive oil
  • 4 oz organic cream cheese-softened
  • 1/2 package of frozen chopped spinach-thawed
  • 1 egg
  • 1/4 cup parmesan cheese
  • 1 cup freshly grated mozzarella cheese
  • S & P


  1. Preheat oven to 350 degrees
  2. Preheat a large skillet over medium high heat, add olive oil and beef and begin to break up and brown; sprinkle with salt and pepper.  
  3. Next add your onions and let them cook with the beef until tender, then toss in garlic for the last minute or two.  
  4. Turn off heat and set aside.  
  5. In a medium bowl whisk egg then add your parmesan, cream cheese, spinach (squeezed so much you could not get blood from it if you wanted….get it??? Blood from a turnip… Ba ha ha )
  6. Ok next transfer your beef and onion mixture to the eggy/cheesy bowl (using a slotted spoon) and combine~get in there and work it~at this point I will leave it in the fridge overnight just so the flavors develop even more but this is not necessary. 
  7. Fill mushrooms caps and then sprinkle on the mozzarella cheese and bake for about 35-40 minutes uncovered. 
  8. Let cool and eat up~they are honestly so good and I serve with fresh steamed green beans and a salad


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