MouCo ColoRouge & Spinach Stuffed Mushrooms
Juicy portobellos filled with garlicky spinach and gooey, award-winning Colorado MouCo ColoRouge—one-bite wonders that pack flavor in every mouthful.
🧂 Ingredients
Serves 4
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- 4 large portobello mushroom caps
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 6 oz MouCo ColoRouge, cubed
- ¼ cup breadcrumbs
- 2 tbsp olive oil, divided
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
👣 Instructions
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- Preheat oven to 375°F (190°C). Clean mushrooms; remove stems and scrape gills.
- Heat 1 tbsp olive oil in skillet. Sauté garlic for 1 min, add spinach, cook until wilted (~3 mins). Season with salt & pepper.
- In bowl, mix spinach–garlic, cubed ColoRouge, breadcrumbs.
- Brush mushrooms with remaining olive oil. Fill each cap generously with spinach–cheese mixture.
- Arrange on parchment-lined baking sheet; bake 20–25 mins until mushrooms tender and cheese is melted.
- Garnish with parsley and serve hot.
🎯 Notes & Pairings
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- Prep hack: Assemble ahead and bake just before guests arrive.
- Make it veggie-forward: Use gluten-free breadcrumbs or swap spinach for kale.
- Drink match: A crisp Colorado lager or dry rosé complements the cheesy richness.
