Spinach Stuffed Mushrooms Recipe - Allrecipes.com
Spinach Stuffed Mushrooms Recipe
  • READY IN 45 mins

Spinach Stuffed Mushrooms

Recipe by  

"A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too"

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Ingredients Edit and Save

Original recipe makes 30 stuffed mushrooms Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
  3. Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
  4. Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
  5. Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

Made this for a small get together. Big hit, went great with red wine. I had never made stuffed mushrooms, so I thought it was a bit time consuming cleaning the darn things, so I only did about 20. That's just me, not a reflection on the recipe. Tasted great!!

 
Most Helpful Critical Review
Mar 22, 2011

This recipe did not turn out well for me. I must have done something wrong, since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry, and the flavor was bland. I also detected a slight fishy taste, which is common in frozen spinach. I will not make this again, but for those who want to try this, I would recommend using fresh spinach (sauteed & chopped). Also, try drizzling with a little olive oil if it comes out dry.

 
Nov 29, 2010

I made a little change and used smoked gouda to give it a little change in the taste. Got rave reviews. Thanks for the recipe!!!

 
Jan 24, 2011

Great aeesy chppetizer. Everyone loved them. Great taste and the Gouda made them delicious.

 
Dec 29, 2010

Very good and surprisingly easy! I ate most of them before they hit the table

 
Sep 04, 2012

I tweaked this a little based on what I had available and personal taste, but it turned out fantastic. I didn't have Gouda, so I substituted Asiago. I doubled the garlic and added 2 oz cream cheese because I knew I wanted mine to be very cheesy and one review mentioned they were dry. When I filled the mushrooms, I brushed a bit of melted butter over the mix before I sprinkled on the final Parmesan. I actually had a little filling leftover, so I'm stuffing a couple portobellas for dinner tonight that I will serve with pasta and red sauce like a "stuffed portobello parmesan" The whole tray of these mushrooms disappeared in no time at the potluck. You'll be so glad you made these.

 
Mar 19, 2012

I had part of a package of mushrooms to use up (8 mushrooms) and a couple handfuls of fresh spinach so I halved the recipe. I quickly sauteed the spinach and then mixed in the remaining ingredients. I used mozzarella, parmesan and rosemary asiago cheese (didn't have gouda). I've never mixed an egg in mushroom stuffing before and I was skeptical but they are good! I didn't sprinkle the additional cheese over the top - seemed like overkill to me. I also used seasoned Panko bread crumbs instead of regular. I will make these again!

 
Oct 25, 2011

Amazing! I ate them like mentos..just kept popping them in my mouth

 

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Nutrition

  • Calories
  • 41 kcal
  • 2%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 129 mg
  • 5%

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

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