Spinach Stuffed Mushrooms Recipes

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SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 11



Sunny's Spinach and Cheese Stuffed Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F.
  • For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
  • For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
  • For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

1 teaspoon olive oil
5 ounces baby spinach
5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature
2 cloves garlic, grated on a rasp or minced
Pinch of crushed red pepper flakes
Kosher salt and freshly cracked black pepper
1 cup Italian-style breadcrumbs
1/2 cup walnuts
Kosher salt and freshly cracked black pepper
2 to 3 tablespoons olive oil
20 to 24 cremini mushrooms, stems and gills removed

STUFFED MUSHROOMS WITH SPINACH

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11



Stuffed Mushrooms with Spinach image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

SPINACH STUFFED MUSHROOMS

A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Provided by farmgirl

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 30

Number Of Ingredients 11



Spinach Stuffed Mushrooms image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
  • Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
  • Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
  • Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g

¼ cup olive oil
30 large whole fresh mushrooms, stems removed
1 egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
¼ cup shredded Gouda cheese
¼ cup shredded mozzarella cheese
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese

SPINACH STUFFED PORTOBELLO MUSHROOMS

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Spinach Stuffed Portobello Mushrooms image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

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

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

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

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

SPINACH STUFFED MUSHROOMS

I think this recipe came from Weight Watcher, but am unsure-a friend lent her book to me but never made these. LOL b/c when I made these for her and her hubby he loved them! It is important that you squeeze out as much water as posssible out of the spinach or the whole thing will be soggy. I serve it with grilled steaks and recipe #223749 and strawberries dipped in chocolate. I usually prepare the dipped strawberries right before our guests come, and assemble the potato croquettes and stuffed mushrooms in morning and later saute potatoes and bake the stuffed mushrooms while DH grills the steaks.

Provided by WiGal

Categories     Greek

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8



Spinach Stuffed Mushrooms image

Steps:

  • Remove and chop stems of mushrooms, reserving the caps.
  • In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
  • Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
  • Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
  • Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
  • (At this point, you might refrigerate it for later.).
  • Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

6 mushrooms, large
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed and well drained-squeezed dry
3 ounces feta cheese, crumbled
1 slice white bread, made into crumbs
1 tablespoon egg substitute
1/4 teaspoon oregano

FETA AND SPINACH STUFFED MUSHROOMS

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9



Feta and Spinach Stuffed Mushrooms image

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

CHEESE AND SPINACH-STUFFED MUSHROOMS

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 16

Number Of Ingredients 9



Cheese and Spinach-Stuffed Mushrooms image

Steps:

  • Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
  • In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
  • Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 185, Carbohydrate 165 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted

SPINACH-STUFFED MUSHROOMS

Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 35m

Yield 40 servings

Number Of Ingredients 8



Spinach-Stuffed Mushrooms image

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix in large bowl; stir just until moistened.
  • Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
  • Spoon stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
  • Bake 20 min. or until mushrooms are tender and filling is heated through.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

SPINACH-STUFFED MUSHROOMS

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



Spinach-Stuffed Mushrooms image

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.

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

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