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
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!!
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.
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!!!
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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