Spinach Stuffed Mushrooms
Quick and tasty stuffed mushroom recipe with fresh spinach.
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Appetizer
Cuisine: American
Keyword: mushrooms, spinach
Servings: 20 mushrooms
Calories: 75kcal
- 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
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.
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