Baked mushrooms stuffed with spinach and cheese

Some impressive appetizers, like stuffed mushrooms, take time to whip up. Prepping them ahead of time and storing them in the freezer makes wowing unexpected visitors or last-minute dinner guests easy and convenient. Freezing stuffed mushrooms requires special care and plenty of freezer space so that they're as good when you reheat them as they are when made fresh.

Arrange the freezer to have enough space for a small baking pan. The pan needs to lay as flat as possible to prevent the mushrooms from rolling off while they freeze.

Line the baking pan with a piece of parchment paper to make it easier to remove the mushrooms once they're finished freezing.

Prepare your favorite stuffed mushroom recipe as normal, except do not cook them.

Place the stuffed mushrooms—open, stuffed end facing upward—on the lined baking sheet, about 1 inch apart from each other.

Put the filled pan in the freezer for about 2 to 3 hours. The mushrooms should be frozen solid.

Remove the frozen mushrooms from the pan and place into a plastic freezer bag for long-term storage. Expel as much air as possible from the bag before placing it back into the freezer.

When ready to serve, cook the desired amount of stuffed mushrooms from frozen. Cooking time may be 1 1/2 times that of the original recipe. They're ready when they reach an internal temperature of at least 165 degrees Fahrenheit.