Spinach-Stuffed Mushrooms
A simple stuffing and cheese topping are all you need to fill these savory mushroom appetizers.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
12 servings
Ingredients
-
1 12-ounce package frozen spinach souffle, thawed*
-
1/4 cup seasoned fine dry bread crumbs
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1/2 teaspoon dried oregano, crushed
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24 large fresh mushrooms (1-1/2 to 2 inches in diameter)
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2 tablespoons grated Parmesan cheese
Directions
1.
Preheat oven to 350 degree F. Remove thawed souffle from package. In a small saucepan stir together thawed souffle, bread crumbs, and oregano. Cook and stir spinach mixture over medium-low heat about 10 minutes or until heated through.
2.
Meanwhile, wash and drain mushrooms. Remove stems and discard; reserve caps.
3.
Fill mushroom caps with spinach mixture. Sprinkle with Parmesan cheese. Place in a 15x10x1-inch baking pan. Bake, covered, in preheated oven for 15 to 20 minutes or until heated through. Makes 12 servings.
Note
To thaw frozen spinach souffle, place package in a plastic bag; seal tightly. Place plastic bag in a bowl of hot water for 15 minutes, changing water twice. Remove thawed souffle from package.
Nutrition information
Calories 54, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 22 mg, Sodium 196 mg, Carbohydrate 5 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Cheese-&-Spinach-Stuffed Portobellos
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
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