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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 12 servings |
||
| Calories 58 | ||
| Calories from Fat 33 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 44mg | 1% | |
| Potassium 206mg | 5% | |
| Total Carbohydrate 3.4g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.3g | ||
| Protein 3.9g | 7% | |
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Mushrooms Stuffed With Spinach and Cheese
By: ~Rita~
Apr 12, 2006
These are a great Appetizers or you can make a Meal out of them!
SERVES 12
Ingredients
- 24 large mushrooms
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 onion, diced
- 2 cups packed baby spinach
- salt and pepper
- 1 pinch red pepper flakes
- 1/2 teaspoon fresh minced rosemary
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
Directions
1
Wipe clean mushrooms.2
Remove stems and dice them.3
Heat a pan place oil in it and when hot add stems, onions, garlic and cook 5 minutes. Add spinach, salt, pepper, pepper flakes, rosemary cook 3 minutes stirring till wilted.4
Preheat oven to 350 degrees.5
Add ricotta cheese to spinach and toss till combined.6
Fill mushrooms with spinach/cheese mixture.7
Place caps on a greased pan and top with shredded cheese.8
Bake mushrooms 20 minutes.9
Place mushroom on a platter and serve.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal > Spring
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lt. Amy
On Jun 17, 2008
I'm usually not a big fan of stuffed mushrooms, but these were pretty good. The flavor was nice and they went over well as an appetizer on Father's Day. However, I think next time I would add more spinach. Also, be sure to let them sit in the pan for a few minutes before putting them on your platter, otherwise they'll be sitting in a pool of mushroom juice.
From: JoolsUK
On May 22, 2007
I used 4 very large field mushrooms instead to serve this as a main meal but otherwise followed the recipe. It was quick and easy to make and tasted delicious. I shall certainly be making this again.
From: TheDancingCook
On Mar 4, 2007
These were ok...the filling was hearty though I thought they lacked a bit in flavor. I added some parmesan cheese in with the mixture and a bit more salt, to taste. I cut the recipe in half and brushed the caps with olive oil prior to baking in the oven. Thanks for posting!
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