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    You are in: Home / Recipes / Mushrooms Stuffed With Spinach and Cheese Recipe
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    Mushrooms Stuffed With Spinach and Cheese

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on August 29, 2011

      They're good - but they tend to be on the bland side. Anyone who makes them will need to get creative with the spices.

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    • on May 31, 2010

      Excellent. I think it was perfect, wouldn't change a thing but DH says it needs a dash of salt. We both give it a 5,

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    • on November 12, 2009

      Good, but not great.

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    • on March 07, 2009

      These were wonderful. I didnt add the rosemary just because I do not care for it when paired with cheese or spinach but the mushrooms did not need it at all. They were delicious. Last night I was craving tuna noodle casserole and since I cannot have pasta I decided to in the mixture right before stuffing the mushrooms and it turned out excellent. Definitely helped my craving. Thanks!!!

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    • on September 01, 2008

      Good.

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    • on June 17, 2008

      I'm usually not a big fan of stuffed mushrooms, but these were pretty good. The flavor was nice and they went over well as an appetizer on Father's Day. However, I think next time I would add more spinach. Also, be sure to let them sit in the pan for a few minutes before putting them on your platter, otherwise they'll be sitting in a pool of mushroom juice.

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    • on May 22, 2007

      I used 4 very large field mushrooms instead to serve this as a main meal but otherwise followed the recipe. It was quick and easy to make and tasted delicious. I shall certainly be making this again.

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    • on March 04, 2007

      These were ok...the filling was hearty though I thought they lacked a bit in flavor. I added some parmesan cheese in with the mixture and a bit more salt, to taste. I cut the recipe in half and brushed the caps with olive oil prior to baking in the oven. Thanks for posting!

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    • on January 01, 2007

      This was very good. I think next time though, I may substitute butter for the olive oil to add a bit more flavor. Just my personal preference though.

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    • on May 08, 2006

      I second that YUM :-) I used 3 portobella mushrooms and didn't shred the mozzarella cheese just cut it in thin slices and put them over the tops. I also didn't use the red pepper or the rosemary since they aren't things Mike likes. I served them on a bed of farro as a main dish and Italian Raddicchio & Fennel Salad Italian Radicchio & Fennel Salad on the side. Mike loved them and so did I so I will be making them again. The only thing I may change is to add some pancetta or prosciutto to the filling, I think that would be a nice variation. Thanks for a great one.

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    • on April 28, 2006

      YUM! Several of my very favourite ingredients so I was bound to love these. They were wonderfully flavoursome, very easy to prepare and visually attractive as well. We ate these with considerable enthusiasm for a leisurely weekend brunch with Libbies Fried Potatoes With Caraway Libbie's Fried Potatoes With Caraway. I made the mushrooms pretty much to the recipe, except for omitting the red pepper flakes (personal taste preference) and adding 1/2 teaspoon of thyme and a teaspoon of lemon juice when I added the baby spinach leaves. Thanks Rita!

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    Nutritional Facts for Mushrooms Stuffed With Spinach and Cheese

    Serving Size: 1 (77 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 58.3
     
    Calories from Fat 33
    57%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 8.9 mg
    2%
    Sodium 44.7 mg
    1%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.4 g
    5%
    Protein 3.9 g
    7%
    Detailed Nutrition Values About Nutrition Info
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