Champiñones Rellenos Recipe
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Filling
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Mushrooms
Gently clean the silver dollar mushrooms with a damp cloth. Remove the stems and set aside the caps.
Filling Preparation
- 3
Sauté Spinach and Garlic
In a skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the baby spinach and cook until wilted, about 2-3 minutes.
- 4
Combine Filling Ingredients
In a mixing bowl, combine the sautéed spinach and garlic with the artichoke hearts, grated Romano cheese, salt, and black pepper. Mix until well combined.
Stuffing and Baking
- 5
Stuff the Mushrooms
Using a small spoon, fill each mushroom cap generously with the spinach and artichoke filling.
- 6
Drizzle with Olive Oil and Lemon
Place the stuffed mushrooms on a baking sheet. Drizzle with the remaining tablespoon of extra-virgin olive oil and the fresh lemon juice.
- 7
Bake
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
- 8
Serve
Remove from the oven and let cool slightly before serving. Enjoy your delicious champiñones rellenos!
