Rating: 3 stars
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Sara Quessenberry


Credit: Jose Picayo

Recipe Summary test

20 mins
40 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

104 calories; fat 6g; saturated fat 2g; cholesterol 7mg; sodium 121mg; protein 5g; carbohydrates 8g; sugars 1g; fiber 2g; iron 1mg; calcium 84mg.