Stuffed mushrooms are one appetizer that can literally be served at any occasion. In this recipe, white button mushrooms are stuffed butter, garlic, spinach, and cheese before being baked to perfection.
- 1 box stuffing mix 6-ounce
- 1 cup hot water
- 30 fresh mushrooms cleaned
- 1 Tablespoon butter
- 1 garlic clove minced
- 1 package frozen spinach 300 g thawed, well-drained
- ¾ cup mozzarella cheese shredded
- ¾ cup 100% parmesan grated cheese
Preheat oven to 400 degrees.
In a small bowl mix the stuffing mix with the hot water and set aside.
Remove the stems from the cleaned mushrooms. Place the mushroom caps on a baking sheet. Chop the stems into small pieces.
Melt the butter in a medium-size skillet over medium heat. Add the stems and the garlic to the melted butter and cook until tender.
Remove the skillet from the heat and add the spinach, mozzarella, and parmesan cheese and mix well.
Fill the mushroom caps with the filling mixture using either a spoon or your fingers. I found it was just easier stuffing them with my fingers.
Bake for 20-25 minutes or until mushrooms are tender and filling heated through.
Calories: 26kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg