Recipe by farmgirl
"A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too"
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whole fresh mushrooms, stems removed
salt and ground black pepper to taste
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
shredded Gouda cheese
shredded mozzarella cheese
dry bread crumbs
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!!!
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.
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!!
Great aeesy chppetizer. Everyone loved them. Great taste and the Gouda made them delicious.
Very good and surprisingly easy! I ate most of them before they hit the table
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.
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!
Amazing! I ate them like mentos..just kept popping them in my mouth
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Stuffed Mushrooms
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 27
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