Spinach Parmesan Stuffed Mushrooms
Spinach Parmesan Stuffed Mushrooms are tasty as an appetizer or side dish. A creamy, cheesy and garlicky spinach filling is packed into perfectly sized baby bella mushrooms and topped with crispy breadcrumbs and melted butter.
Servings: 4 servings
Calories: 236kcal
Ingredients
- 16 ounces baby bella mushrooms
- 4 ounces cream cheese softened
- ½ cup shredded parmesan cheese
- ½ cup frozen chopped spinach thawed and squeezed to drain (see notes)*
- 2 garlic cloves pressed
- ¼ red onion finely diced
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire
- Salt and pepper to taste
- breadcrumbs for sprinkling
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350° F and lightly grease a baking dish/sheet large enough to fit all the mushrooms (I used a 10 inch cast iron pan).
- Remove stems from mushroom caps; set caps aside. Very finely chop mushroom stems or lightly pulse in blender/food processor.
- In a medium bowl, mix together chopped stems, cream cheese, parmesan cheese, spinach, garlic, onion, soy sauce, worcestershire, salt, and pepper.
- Fill each mushroom cap with a generous portion of the mixture, packing into the cap and mounding slightly. Place filled mushrooms into baking dish.
- Sprinkle mushrooms with breadcrumbs and drizzle with melted butter.
- Bake uncovered for 35 minutes or until mushrooms are tender and spinach parmesan mixture is melty.
Notes
*Fully thaw spinach by letting it sit out or by microwaving it. Squeeze the majority of the liquid out using a cheesecloth or paper towels.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 9g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 459mg | Potassium: 657mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2941IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 1mg
