Creamy Spinach and Blue Cheese Stuffed Mushrooms

These stuffed mushrooms come together in just a few simple steps. The key is to properly prepare the mushrooms and create a well-balanced filling that showcases both the earthy spinach and tangy blue cheese. Follow these steps for perfectly stuffed mushrooms every time.

1. Step 1: Preheating ensures even cooking and helps the mushrooms roast properly.

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

2. Step 2: Avoid washing mushrooms directly as they absorb water like sponges, which can make them soggy when cooked.

   Clean the mushrooms with a damp paper towel. Carefully remove the stems, keeping the caps intact. Chop the stems finely and set aside.

3. Step 3: Cooking the stems adds depth of flavor to the filling and prevents waste.

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic. Sauté for 3-4 minutes until softened.

4. Step 4: The spinach will reduce significantly in volume as it cooks.

   Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.

5. Step 5: Make sure the spinach mixture has cooled enough so it doesn't melt the cheeses completely.

   In a mixing bowl, combine the softened cream cheese and crumbled blue cheese. Add the cooled spinach mixture and stir until well incorporated.

6. Step 6: Brushing with oil helps the mushrooms brown nicely and prevents them from drying out.

   Arrange the mushroom caps on the prepared baking sheet, hollow side up. Brush the outsides lightly with the remaining olive oil.

7. Step 7: Don't be afraid to really pack in the filling - the mushrooms will shrink slightly as they cook.

   Fill each mushroom cap generously with the spinach and cheese mixture, mounding slightly on top.

8. Step 8: This creates a delicious crunchy topping that contrasts with the creamy filling.

   In a small bowl, mix the panko breadcrumbs with the grated parmesan cheese. Sprinkle this mixture over the stuffed mushrooms.

9. Step 9: Look for the mushrooms to release some moisture and the filling to be bubbling slightly at the edges.

   Bake for 18-20 minutes, until the mushrooms are tender and the topping is golden brown.

10. Step 10: The flavors develop and the filling sets slightly as they cool, making them easier to handle.

    Let the mushrooms cool for 5 minutes before serving. They can be enjoyed warm or at room temperature.

These stuffed mushrooms can be prepared up to a day ahead and refrigerated before baking. For a variation, try using portobello mushrooms for a more substantial main dish, increasing the cooking time by about 5-7 minutes. The filling can also be used to stuff chicken breasts or as a spread on crostini.