SPINACH-STUFFED MUSHROOMS
Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 40 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix in large bowl; stir just until moistened.
- Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
- Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
- Bake 20 min. or until mushrooms are tender and filling is heated through.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SPINACH STUFFED MUSHROOMS
A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too
Provided by farmgirl
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
- Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
- Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
- Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
SPINACH STUFFED MUSHROOMS
I think this recipe came from Weight Watcher, but am unsure-a friend lent her book to me but never made these. LOL b/c when I made these for her and her hubby he loved them! It is important that you squeeze out as much water as posssible out of the spinach or the whole thing will be soggy. I serve it with grilled steaks and recipe #223749 and strawberries dipped in chocolate. I usually prepare the dipped strawberries right before our guests come, and assemble the potato croquettes and stuffed mushrooms in morning and later saute potatoes and bake the stuffed mushrooms while DH grills the steaks.
Provided by WiGal
Categories Greek
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove and chop stems of mushrooms, reserving the caps.
- In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
- Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
- Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
- Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
- (At this point, you might refrigerate it for later.).
- Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.
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STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING …
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5/5 (1)Total Time 35 minsCategory AppetizerCalories 67 per serving
- Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
- Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
- Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
- Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
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