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Cheese and Spinach-Stuffed Mushrooms

Prep 20 min
Total 45 min
Servings 16

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs. MORE + LESS -

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

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 185

% Daily Value

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.

© 2017 ®/TM General Mills All Rights Reserved

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