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    You are in: Home / Recipes / Spinach-Stuffed Mushrooms Recipe
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    Spinach-Stuffed Mushrooms

    Spinach-Stuffed Mushrooms. Photo by KateL

    1/4 Photos of Spinach-Stuffed Mushrooms

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    LilPinkieJ's Note:

    I made these for my DH. He is my Popeye, and I his Olive Oyl. Tasty and healthy, and no fish in sight.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F Lightly coat an 8 X 8 X 2-inch baking pan with the cooking spray and set aside.
    2. 2
      Wash the spinach, and place in a medium-size heavy saucepan with just the water that clings to the leaves.
    3. 3
      Cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool the spinach.
    4. 4
      Squeeze out the liquid with your hands, finely chop, and set aside.
    5. 5
      Remove the mushroom stems, and chop them fine. Set aside mushroom caps.
    6. 6
      In a heavy 7-inch skillet, melt the butter and olive oil over moderate heat. Add the garlic, and cook for 30 seconds.
    7. 7
      Stir in the chopped mushroom stems, and cook for 5 minutes or until golden.
    8. 8
      Mix in the spinach and the oregano, and cook, stirring, 1 minute longer.
    9. 9
      Stir in the lemon juice, and remove from the heat.
    10. 10
      Fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan.
    11. 11
      Bake uncovered for 10 to 15 minutes or until the breadcrumbs are lightly browned. Serve immediately.

    Ratings & Reviews:

    • on December 06, 2008


      These tasted good, but I had difficulty squeezing out enough water from the spinach; as a result there was liquid at the bottom of my baking dish, and the mushrooms were tricky to eat "cleanly" I think some parmesan cheese mixed in and sprinkled on top would ramp up the comfort food index. I used Panko bread crumbs; I should have used Italian bread crumbs instead. Thanks for posting this healthy version, Jess. Made for Went to the Market tag.

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    • on October 31, 2008


      I scaled this back to 1 serve and used 2 large field mushrooms weighing just under 4 oz, though I only used half the butter and oil stated. They took 15 minutes to cook to perfection. Biting through the crunchy crumbs to the silkiness of the sprinach with the tang of lemon and garlic and then the meatiness of the mushroom - delicious. Thank you Jess4Freedom for a superb breakfast. Made for Edition 6 - Make My Recipe - a game of tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach-Stuffed Mushrooms

    Serving Size: 1 (125 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 220.9
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 4.8 g
    Cholesterol 15.2 mg
    Sodium 240.2 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 4.3 g
    Sugars 3.3 g
    Protein 8.6 g

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