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Spinach Parmesan Stuffed Mushrooms

The easiest, most delicious way to get your veggies? This creamy and craveable appetizer!

Servings

30 minutes

Total Time

$0.49

Cost per serving *

Temperature:	400 degrees
Serving size:	2 filled mushroom caps
Prep time:	10 minutes
Cook time:	20 minutes
Total time:	30 minutes
Equipment:	Damp towel Mixing bowl Baking sheet
Utensils:	Stirring spoon Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

2 8 ounce packages (white or baby bella) mushrooms

1 10 ounce box chopped frozen spinach, defrosted and drained well

1/4 cup grated Parmesan cheese

2 tablespoons olive oil OR vegetable oil, plus more for brushing onto mushroom caps

1 1/2 teaspoons Italian seasoning

1/4 teaspoon salt

2 garlic cloves, minced OR 2 teaspoons garlic powder

1/4 cup plain bread crumbs

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.
Preheat oven to 400 degrees.
Remove and discard stems from mushrooms. Clean mushroom caps with a damp towel to remove any dirt.
Add the drained spinach to a bowl along with the Parmesan, oil, Italian seasoning, salt, garlic, and bread crumbs. Mix to combine the ingredients.
Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with oil, and place them on a baking sheet.
Bake for 20 minutes until mushrooms are tender.