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Cheese and Spinach-Stuffed Mushrooms

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

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 16

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) Green Giant™ 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

EXPERT TIPS

Expert Tips

For best results, be read to serve baked mushrooms hot from the oven.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Sodium
300mg
300%;
Total Carbohydrate
165g
165%
(Dietary Fiber
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Vegetable; 1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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