Stuffed Mushroom Caps

by Gina Solon

Fun Guys


  • 6 large portabello caps, with stems
  • 2-3 cloves garlic, sliced thin
  • 5 oz. fontina, grated
  • 1 cup spinach, rough chopped
  • 1/4 cup parmesan, grated
  • 1/2 cup breadcrumbs
  • 3 Tbsp. olive oil, plus more for baking sheet
  • 1 egg, lightly beaten
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. red pepper flakes
  • 3 Tbsp. butter
Stuffed Mushroom Caps

Elizabeth Cecil

Preheat oven to 400°.

Drizzle a baking sheet with a little olive oil and place the mushroom caps on the sheet. In a sauté pan, over medium heat, warm the olive oil and chopped mushrooms and cook about 3-4 minutes. Add the garlic and sauté until just soft, about 3 minutes more. Add the spinach and cook just until wilted. Add the butter and sprinkle in the breadcrumbs, stirring until incorporated. In a medium mixing bowl, toss together breadcrumb mushroom mixture, egg, parmesan, salt, pepper, and red pepper flakes. Top each cap with a heaping mound of the mixture and gently press with your hand. Top with a handful of fontina and bake until golden brown and bubbly, about 18-22 minutes.

Yield: 6 stuffed mushrooms