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Cheese and Spinach-Stuffed Mushrooms

Cheese and Spinach-Stuffed Mushrooms

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Betty Crocker Kitchens

Updated Oct 19, 2016

Cheese and Spinach-Stuffed Mushrooms

Cheese and Spinach-Stuffed Mushrooms

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Prep Time 20 min
Total 45 min
Servings 16
Ingredients 9

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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) 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

Make With

Progresso Breadcrumbs

Instructions

Step
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.
Step
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.
Step
3

Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Nutrition

185 Calories

9g Total Fat

11g Protein

165g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 185

Total Fat: 9g; 0%

Saturated Fat: 5g; 0%

Sodium: 300mg; 0%

Total Carbohydrate: 165g; 0%

Dietary Fiber: 4g; 0%

Protein: 11g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

2 1/2 Vegetable; 1 Fat;

Carbohydrate Choice

0

*Percent Daily Values are based on a 2,000 calorie diet.

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