Stuffed Mushrooms With Spinach

stuffed-mushrooms-spinach
Photo by Jose Picayo
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 104 calories
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 7 mg
    • Sodium 121 mg
    • Protein 5 g
    • Carbohydrate 8 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 84 mg
  • October 2010

Ingredients

  1. Check 24 medium mushrooms (about 1 1⁄2 pounds total)
  2. Check 2tablespoons olive oil, plus more for the baking sheet
  3. Check 2 cloves garlic, finely chopped
  4. Check 1 5-ounce package baby spinach, chopped
  5. Check kosher salt and black pepper
  6. Check 3/4cup panko bread crumbs
  7. Check 1/2cup Gruyère, grated (2 ounces)

Directions

  1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
  3. In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.