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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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KateL December 06, 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.

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I'mPat October 31, 2008
Spinach-Stuffed Mushrooms