Olive Oyl's Treat for Popeye (Spinach stuffed Mushrooms)

Total Time
Prep 15 mins
Cook 30 mins

Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch

Ingredients Nutrition


  1. Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
  2. In a large skillet heat butter and allow to melt.
  3. Add Onions and thyme.
  4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
  5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
  6. Remove from heat add parmesan, salt& pepper, stir well.
  7. Stuff each mushroom with filling, use all the filling.
  8. Sprinkle remaining butter over the caps.
  9. Bake 375F degrees oven for 15-20 minutes.
  10. Eat your heart out Barnacle Bill!


Most Helpful

This recipe combines two of my most favorite ingredients--mushrooms & spinach. I used a box of frozen spinach (thawed & squeezed very dry), and it worked very well. I sorted & cleaned the mushrooms, and made the stuffing the day before I planned to make them, which made the preparation on the day of my party very easy. Everything turned out just fine. These were soooo good at my Christmas party--my guests were lucky to get any!

Mary Scheffert December 25, 2001

I made these for New Year's Eve and they came out great! Since mushrooms are basically bland, especially compared to the delicious filling, I rubbed the bottoms with a little salt for more flavor. We always have fresh Parmegiano Reggiano in the house, so I used that; it's so much better than domestic parmesan! The filling is so good that I'm also going to use it in other dishes. Thanks for a great recipe, Bergy! `

Meryl January 02, 2003

Outstanding! I halved it as a side dish for four and it was a big success. I followed the recipe as written without any modifications except that I did make them ahead of time and refrigerated them until 20 minutes before and then baked them as indicated. This will be on my keeper list. Many thanks!

bhyler June 20, 2002

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