Stuffed Fungus Cups

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

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

6555ce8b-4a74-42b2-b358-f4d3d1d7b0db

Prep Time 20 min
Total Time 45 min
Servings 16

Ingredients

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.