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
Damp towel
Mixing bowl
Baking sheet
Utensils
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
