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Cheese and Spinach-Stuffed Mushrooms
fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
package (8 oz) cream cheese, softened
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
cup freshly grated Parmesan cheese
teaspoon freshly ground black pepper
teaspoon ground red pepper (cayenne)
cup Progresso™ panko crispy bread crumbs
tablespoons butter or margarine, melted
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.
For best results, be read to serve baked mushrooms hot from the oven.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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