Best Creamy Spinach Stuffed Mushrooms Recipe By Tasty Recipes

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Yield 5 servings

Number Of Ingredients 9

Ingredients

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

Preheat oven to 375˚F (190˚C).
Remove the stems from the mushrooms. Place the top half on a baking sheet.
Mince the stems.
Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
Add the spinach, cook until it wilts.
Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
Take a spoonful of the spinach mixture and fill each mushroom top.
Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
Bake for 12-15 minutes or until golden brown.
Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

SPINACH-STUFFED MUSHROOMS

Spinach-Stuffed Mushrooms image

These stuffed tidbits pack a surprising crunch, thanks to chopped pecans in the cheesy spinach filling. The appetizers are fun to serve for a special occasion. Whenever guest sample these mushrooms, they always ask for the recipe.-Debbie Hert, Columbus, Indiana

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 28 servings.

Number Of Ingredients 10

Ingredients

1/2 pound fresh torn spinach
2 tablespoons water
3/4 cup reduced-fat ricotta cheese
3 tablespoons butter, softened
1 egg
2/3 cup grated Parmesan cheese
1/2 cup water chestnuts, chopped
1/3 cup finely chopped pecans, divided
56 large fresh mushrooms (about 3-1/2 pounds)
Refrigerated butter-flavored spray

Steps:

In a large saucepan, bring spinach and water to a boil. Reduce heat; cover and cook for 3 minutes. Drain; squeeze dry and finely chop. In a large bowl, beat ricotta and butter until smooth. Beat in egg. Stir in Parmesan cheese, water chestnuts, 3 tablespoons pecans and chopped spinach., Remove stems from mushrooms (discard or save for another use). Spray inside of mushroom caps with butter-flavored spray. Place caps on a baking sheet coated with cooking spray. Stuff with spinach mixture; sprinkle with remaining pecans. , Bake, uncovered, at 400° for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 26 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.