Craving stuffed mushrooms but afraid of all the fat they come soaked in? Then it is time to dust off that aape or ebelskiver pan and try these flavorful mushrooms that are steeped in flavor, instead of fat!
My appe pan has been getting quite a workout these days using it for wadas, bondas and such, besides my favorite Jalapeno Poppah Aapah, of course! Stuffed mushrooms is on our list of appetizers that we order when we go out to eat. But most of the times I am so disappointed by how greasy they are. So I thought why not try them in the aape pan? The indentations nestle them so well and only with a drop of oil in each indentation, I had the flavor of the stuffed mushrooms we crave. The secret is also in toasting the breadcrumbs with a touch of butter to get that buttery taste, so no compromising taste here! And can you believe that there are 2 cups of spinach leaves in here? So there is an added satisfaction of sneaking in nutrition 🙂
It is such an easy appetizer to put together for holiday parties too! I like how the mushrooms get cuddled and toasty on all sides in the aape pan.I made a vegetarian version this time but these would also be scrumptious with crab meat filling. Mmm….next time! Meanwhile , here is the recipe!
Stuffed Mushrooms in Aape Pan
- 14 medium sized mushrooms
- 1/8 cup plain breadcrumbs or plain panko breadcrumbs
- ½ teaspoon butter
- 1 tablespoon grated parmesan cheese
- 1 teaspoon olive oil
- 2 cloves of garlic, finely minced
- ½ teaspoon red chili powder
- ¼ teaspoon freshly ground black pepper
- 2 cups baby spinach leaves, roughly chopped
- 2 tablespoon plain cream cheese or plain Neufchatel cheese
- Sea salt to taste
- Olive oil for the Aape or ebelskiver pan
- Extra red chili powder or paprika for topping (optional)
To make the Stuffed Mushrooms in Aape Pan-
- Clean the mushrooms with a damp cloth. Trim and remove the stems. Dice the stems finely and set aside.
- Toast the breadcrumbs with the butter in a pan on medium heat, until they are golden brown, about 2 to 3 minutes. Remove from the pan. When cool, add the grated Parmesan cheese and mix. Set aside.
- In the same pan, heat the olive oil over medium heat. Add the minced garlic stir fry until golden, taking care not to burn it. Add the finely minced mushroom stems and sauté for an additional minute. Add the red chili powder and the ground black pepper and stir for a few seconds until they are fragrant. Add the spinach leaves and stir fry until they are wilted, about 3 to 4 minutes. Remove from heat.
- Stir in the cream cheese or Neufchatel cheese. Add sea salt to taste.
- Heat the Aape or ebelskiver pan over medium heat. Add a drop of oil to each indentation and place a mushroom cap in it. Place some of the stuffing in each mushroom cap and top with the breadcrumbs. Let the mushrooms cook for 5 to 7 minutes.
- Sprinkle with the chili powder or paprika, if using and serve immediately.
- Repeat steps 5 and 6 with the other mushrooms and stuffing.