Spinach and Lemon Stuffing for Mushrooms
So many stuffed mushroom recipes produce soggy and bland results. We wondered how to get flavorful, firm-yet-tender mushrooms that could be made ahead of time.
Why This Recipe Works
Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs, which added a crunchy contrast to our smooth cheese filling. This stuffed mushrooms recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, add bread crumb topping and bake for 10 minutes.
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