Stuffed Mushrooms with Spinach Recipe

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Most Helpful Positive Review

Jun 28, 2006

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!!

—Scubagirl

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Most Helpful Critical Review

Mar 28, 2011

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.

—Holly

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204 Ratings

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May 26, 2006

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....

—JKVANSO

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Feb 03, 2007

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!

—Mare

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Dec 30, 2003

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.

—MEGWEST

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Mar 28, 2005

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.

—JRESARI

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Mar 24, 2006

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.

—DIANNANUSSER

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Nov 24, 2007

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!!!

—LADYCOSSETTE

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Nutrition

Calories
163 kcal
8%

Carbohydrates
2.5 g
< 1%

Cholesterol
38 mg
13%

Fat
15.7 g
24%

Fiber
1 g
4%

Protein
4 g
8%

Sodium
199 mg
8%

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

Nutritional Information

Stuffed Mushrooms with Spinach

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 163
Calories from Fat: 141

% Daily Value *
Total Fat 15.7g 24 %
Saturated Fat 8.2g 41 %
Cholesterol 38mg 13 %
Sodium 199mg 8 %
Potassium 194mg 5 %
Total Carbohydrates 2.5g < 1 %
Dietary Fiber 1g 4 %
Protein 4g 8 %
Sugars 0.6g
Vitamin A 62 %
Vitamin C 4 %
Calcium 8 %
Iron 7 %
Thiamin 9 %
Niacin 18 %
Vitamin B6 6 %
Magnesium 8 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.