Stuffed Mushrooms With Spinach
Serves 8|
Hands-On Time:
20m
|
Total Time:
40m
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
- 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.
- 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.
- 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.
Nutritional Information
- Per ServingServing Size: 3 pieces
- Calories 104
- Fat 6g
- Sat Fat 2g
- Cholesterol 7mg
- Sodium 121mg
- Protein 5g
- Carbohydrate 8g
- Sugar 1g
- Fiber 2g
- Iron 1mg
- Calcium 84mg
What does this mean? See Nutrition 101.
Quick Tip
The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance;
refrigerate covered. Bake again just before serving.
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