Recipe by MOLSON7
"Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) package
frozen chopped spinach
finely chopped onion
garlic, peeled and minced
grated Parmesan cheese
salt and pepper to taste
These were wonderful but I changed the recipe to reduce the amount of fat. First I did not add any butter in the 13x9 pan and it wasn't missed at all. Secondly I used olive oil to sautee the onions and garlic. I sprayed the mushrooms with butter flavored pam before cooking. I did as others suggested and cooked the mushrooms in the microwave for 5 minutes before stuffing to reduce the water content. I also used a melon ball scooper to remove the stems. It worked great! Finally, I used turkey bacon. I used skim milk and a little cream and they held together great. I sprinked parm. cheese on them right before baking. Best mushrooms ever! I promise you won't miss the fat!!
Good flavor but way too greasy for us. No need to drizzle the butter over the tops. If I make these again, I will definitely cut back on the butter.
This was AWESOME!!!!! I did however, make a few changes to the directions, not the ingredients. Instead of large mushrooms I used regular mushrooms so that they were more of a "finger food". I also made the filling the night before so that it would cut down on the prep time for the next day. These were so yummy that my friend who doesn't usually eat mushrooms, wanted the recipe!!! A must for any gathering....
Excellent recipe! I made it verbatim the first time, but the second time I made them I was running short on time, so I cheated...I used a box of Stouffers frozen spinach souffle, and onced cooked and cooled a bit, I mixed in a little minced onion and bacon...tasted EXACTLY the same with a 1/3 of the prep!
These mushrooms were fantastic and went quickly. I loved them and will definitely make them again. I used 3/4 c of fresh spinach but next time I will probably use a whole cup. I might also make 1 1/2 times the filling so I can pile it on high. Also a good tip would be to sautee the mushrooms before baking to get the extra water out of them. They were kind of messy to eat with the juice dripping out of them.
To make it healthier, I used olive oil instead of butter and used milk instead of cream. Still very rich and delicious. I've made it a number of times for guests.
Served these at a wine tasting and they were gone in no time. Everyone loved them. Very easy to make. Actually made them the day before and baked them just before the party.
The mushrooms were great but the real crowd pleasure was from tnhe left over filling. I put it in a dish added grated parm to the top and baked it along with the mushrooms. I served it with hawaiian bread and tortilla chips. EVERYONE at our party RAVED!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Mushrooms with Spinach
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 141
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These bacony, cheesy chicken breasts make an elegant main course.
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.
Baked mushrooms are stuffed with seasoned crabmeat.