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3-ingredient stuffed mushrooms

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Surely you can only be thinking one thing by this title…

Sandra Lee.

(source)

Quick run-down on Sandy if you aren’t familiar with her (ahem, Mom): she often makes a meal on her food network show out of various packaged foods. Think cookies with cake mix (I’m guilty of that one), risotto with condensed soup (definitely not guilty, ew) and martinis called white knight-ini. Many people have a strong dislike for her, and while I’m not really a fan, she’s pretty harmless. 🙂

I saw “stuffing mushrooms” at Trader Joe’s and immediately thought about how easy stuffed mushrooms are to make. They always seem like such a treat too! The easiest way to make them would be to stuff them with one of the many spreads they have at Trader Joe’s and pack it with a little spinach so I did just that.

So you combine the spinach and a spread (I went with the Blue Cheese & Roasted Pecan), stuff it into the mushrooms and bake. So easy it’s kind of ridiculous and definitely considered semi-homemade. I almost went with the frozen spinach artichoke dip since it would be even easier, but I thought I’d mix it up a bit – choose your favorite spread! If you had some bread crumbs in the cupboard, I’d sprinkle a few on top of the mushrooms, but they definitely aren’t necessary.

Sometimes, semi-homemade is just right.

Three-Ingredient Stuffed Mushrooms

by Emily Dingmann

Prep Time: 10 min

Cook Time: 25 min

Ingredients (6 mushrooms)

  • 6 stuffing mushrooms
  • 1 1/2 cups frozen spinach
  • 1/4 cup dip of choice

Instructions

Pre-heat oven to 375 degrees.

Remove stems and wipe down mushrooms if necessary.

Defrost spinach and squeeze out ALL excess water. (Important step or they will be mushy)

Combine spinach and dip in small bowl.

Stuff into mushrooms.

Bake for about 20-25 minutes until golden brown on top.

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Spill it: Are you a Sandra hater or do you appreciate her “semi-homemade” recipes? 

 

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Comments

  2. Faith @ for the health of it

    I think I’m doing stuffed shrooms as a v-day menu item (even if we dont get to actually celebrate on valentines day itself). Love the semi-homemade mantra; I’m the same way. Lots of fresh fruits/veggies/proteins but store-bought sauces help keep things fresh, interesting and easy enough to eat healthfully in real, everyday life!

    Reply

  5. Stephanie @cookinfanatic

    this is a great idea, love easy yet fancy-seeming apps like this! i’ve been wanting to try that dip too, i’m a huge fan of blue cheese! i dont care for most things that sandra makes due to the highly processed nature of many of the ingredients she uses, but she does have a few good ideas so i’ll give her a bit of credit 😉

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  6. Megan (Braise The Roof)

    Those look awesome and super simple. I haven’t tried that dip- I’ll have to search it out. 🙂 I’m definitely not a SL fan, but I’m with you, she’s pretty harmless. And I appreciate her end goal of taking away the intimidating factor from the kitchen to get more people cooking instead of ordering out.

    Reply

  7. Lindsay @ Pinch of Yum

    Semi-homemade is totally fine by me. I posted a recipe a while back that used a yellow cake mix and canned pumpkin, and someone left a not-friendly comment about it not being homemade. Boo hoo. I have to work. I don’t have time to puree my own pumpkin! 🙂

    Ranting aside… I LOVE these! They look so good, and I did a double take at your first photo. Beautiful.

    Reply

  9. Kristin

    Yum! I used to make stuffed mushrooms all the time but haven’t in the last year or so. They are great for parties b/c they are still good at room temp and super easy to make. I have always whipped up my own filling but this is even easier and sounds so yummy!

    Reply

  11. Dana

    These sound delicious, and much lighter than the way I traditionally make stuffed mushrooms (closer to Paula Deen style than Sandra Lee LOL). I’ll have to try these out!

    Reply

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