Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Two favorite party appetizers—creamy spinach dip and stuffed mushrooms—combine to make one incredible bite. Look for medium to large button mushrooms (some supermarkets sell them in bulk bins) and be sure to season the cavities with salt and pepper. When you add the spinach filling, the mushrooms will be heaping full, but the filling will cook down in the oven as they bake.
How to Make It
Step 1
Preheat oven to 400°F. Drain spinach well, and press between paper towels to remove excess moisture.
Step 2
Heat 2 tablespoons of the butter in a medium skillet over medium. Add shallot and garlic, and cook, stirring often, until softened, about 2 minutes. Add flour; cook, whisking constantly, until lightly browned, about 1 minute. Whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, 2 minutes. Stir in Parmesan, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Remove skillet from heat, and cool 10 minutes.
Step 3
Toss together fresh breadcrumbs, chopped parsley, chopped thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and remaining 4 tablespoons butter in a medium bowl.
Step 4
Sprinkle mushroom cavities evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon creamed spinach filling into cavities. Top evenly with breadcrumb mixture, pressing gently to adhere. Arrange stuffed mushrooms on an aluminum foil-lined baking sheet. Bake in preheated oven until topping is golden brown and mushrooms are tender, 22 to 25 minutes. Serve stuffed mushrooms immediately.
