Stuffed Mushrooms

stuffed mushrooms

Fresh mushrooms stuffed with spinach, onion and cheese, flavored with Pernod, coated in panko and pan-browned.

  • PrepN/A |
  • TotalN/A |
  • Serves30 mushrooms


    • 30 each medium mushrooms (stem removed and cleaned)
    • 1 cup baby spinach
    • 1/8 onion finely diced
    • 1 Pernod
    • 2 oz grated Swiss cheese
    • 1 cup all purpose flour
    • 3 eggs beaten
    • 2 cups Japanese bread crumbs
    • Olive oil for sautéing


Place a large sauté pan over medium-high heat.

Add the onion and sauté for 1 minute.

Add the spinach and toss
Add the Pernod followed by the cheese.

Remove from the heat and let cool

Chop the spinach mixture roughly

Stuff the mushroom caps with the spinach mixture and freeze.

Set up your standard breading procedure, flour, egg wash and bread crumbs. Bread the mushrooms first in flour, then egg wash then bread crumbs.

Sauté mushroom caps in the oil until browned on all sides

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