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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

Hide Images
  • 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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