Stuffed Mushrooms With Spinach

Stuffed Mushrooms With Spinach
Jose Picayo
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Serves 8
preparation
20
minutes
cooking
40
minutes
other
0
minutes

Ingredients

24
medium mushrooms (about 1 1⁄2 pounds total)
2
tablespoons
olive oil, plus more for the baking sheet
2
cloves garlic, finely chopped
1
5-ounce package baby spinach, chopped
kosher salt and black pepper
3/4
cup
panko bread crumbs
1/2
cup
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.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 104
  • 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
What does this mean? See Nutrition 101.

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