Stuffed Mushrooms With Spinach

Stuffed Mushrooms With Spinach
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

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

Mushrooms
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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