Stuffed Fungus Cups

Stuffed Fungus Cups

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

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

16

servings

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
  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.
Makes 16 servings (3 mushrooms)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
For best results, be read to serve baked mushrooms hot from the oven.

Nutrition Information:

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