Spinach-Stuffed Mushrooms
"This recipe comes from the Holiday 2008 issue of the Kraft Food and Family magazine. It sounds like a great appetizer that is quick and easy to make."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
20
ingredients
- 1 (6 ounce) package Stove Top stuffing mix, for chicken
- 1 1⁄2 cups hot water (for our family, I would use low-sodium chicken broth)
- 40 fresh mushrooms (about 2 pounds)
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
- 1 cup shredded low-moisture part-skim mozzarella cheese
- 1 cup grated parmesan cheese
directions
- Heat oven to 400°. Mix stuffing mix and water (broth). Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheeses; mix well.
- Spoon into mushroom caps. Place in shallow baking pan.
- Bake 20 minutes, or until tender.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
