Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.

Preheat the Oven

Gently clean the silver dollar mushrooms with a damp cloth. Remove the stems and set aside the caps.

Prepare the Mushrooms

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.

Sauté Spinach and Garlic

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.

Combine Filling Ingredients

Using a small spoon, fill each mushroom cap generously with the spinach and artichoke filling.

Stuff the Mushrooms

Place the stuffed mushrooms on a baking sheet. Drizzle with the remaining tablespoon of extra-virgin olive oil and the fresh lemon juice.

Drizzle with Olive Oil and Lemon

Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your delicious champiñones rellenos!

Serve

Silver dollar mushrooms

Extra-virgin olive oil

Fresh lemon juice

Baby spinach

Artichoke hearts, canned or frozen

Fresh garlic, minced

Romano cheese, grated

Salt

Black pepper

Champiñones Rellenos

Make Champiñones Rellenos Recipe in just 40m. Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.

Champiñones Rellenos Recipe

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