Spinach Stuffed Mushrooms
Quick and tasty stuffed mushroom recipe with fresh spinach.
Servings: 20 mushrooms
Calories: 75kcal
Equipment
Ingredients
- 20 white mushrooms
- 1 tbsp butter
- 2 tbsp garlic minced
- 4 cups spinach chopped
- 8 oz cream cheese
- salt to taste
- pepper to taste
- 1/4 cup breadcrumbs
- 1/3 cup parmesan cheese
- 2 tbsp olive oil
- garlic powder to taste
Instructions
Mushroom Prep
- Remove the stems from the mushrooms and set aside. Place the mushroom caps on a large baking sheet.
- Brush mushrom caps with olive oil and sprinke with garlic powder.
- Bake unfilled mushrooms for 5 min at 375˚F
Stuffing Prep While Pre-baking Mushroom Caps
- Mince the stems. We like to use a small food processor.
- In a medium pan melt the butter over medium heat.
- Add the minced stems and minced garlic to the pan. Stir and cook for 2–3 minutes.
- Add the spinach to the pan and cook until it wilts.
- Stir in the cream cheese until it is melted and mix well. Add salt and pepper to taste.
Combine Mushrooms and Stuffing
- After the mushroom caps cool slighly fill each cap with a spoonful of cream cheese stuffing.
- In a small bowl mix together the parmesan cheese and bread crumbs. Sprinkle the mixture on top of the stuffed mushroom caps.
- Bake for 12–15 minutes at 375˚F or until golden brown.
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 84mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg