Spinach Parmesan Stuffed Mushrooms
The easiest, most delicious way to get your veggies? This creamy and craveable appetizer!
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
Equipment & Utensils
- Damp towel
- Mixing bowl
- Baking sheet
- Stirring spoon
- Measuring cups and spoons
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.
Nutrition Facts
Serving Size
2 filled mushroom caps
Per serving
Amount
Calories
50
Total Fat
3.5g
Sodium
115mg
Total Carbohydrate
4g
Protein
2g
