Spinach Stuffed mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
4 Tbsp. unsalted Butter1 Tbsp. Olive oil1 10 oz package frozen spinach thawed1 cup Mushrooms caps finely diced1 cup sweet onions diced 3 cloves garlic minced2 tsp. fresh thyme chopped fine½ cup Chicken stock, home-prepared4 fl oz white wine1 Tbsp salt1 cup grated parmesan cheese½ cup mozzarella cheese1 tsp black pepper 1 Tbsp paprika 1 cup panko bread crumbs
Preheat the oven to 400 degrees. Start this recipe after you've thawed the spinach.
Place the thawed spinach in a clean dish towel and squeeze out the excess liquid; set aside.
Carefully remove the stems from the mushrooms, chop finely or pulse in a food processor, and set them aside. Place all the mushroom caps in a baking dish or parchment lined sheet pan.
Next heat a skillet and add 4 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the onions, mushroom stems and 1 teaspoon of salt, stir and cook until soft, about 8 to 10 minutes. Add the garlic and stir for 2-3 minutes. Add the spinach, stir and cover the skillet, let simmer for 5 minutes.
Remove the cover and turn the heat to high; carefully add the wine and simmer for 2-3 minutes. Add the chicken stock and let simmer for 2-3 minutes mixing well.
Turn the heat to low and add the parmesan, mozzarella, and thyme mixing well until the cheese is melted. Add the panko bread crumbs, stir and season with salt and pepper to taste. Make sure to mix all ingredients thoroughly.
Generously stuff each mushroom cap with the spinach mixture carefully. Place dish or sheet pan in the preheated oven for 20-25 minutes or until the mushroom caps are soft to the touch.
Number of Servings: 40
Recipe submitted by SparkPeople user MARILYNNI.
Place the thawed spinach in a clean dish towel and squeeze out the excess liquid; set aside.
Carefully remove the stems from the mushrooms, chop finely or pulse in a food processor, and set them aside. Place all the mushroom caps in a baking dish or parchment lined sheet pan.
Next heat a skillet and add 4 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add the onions, mushroom stems and 1 teaspoon of salt, stir and cook until soft, about 8 to 10 minutes. Add the garlic and stir for 2-3 minutes. Add the spinach, stir and cover the skillet, let simmer for 5 minutes.
Remove the cover and turn the heat to high; carefully add the wine and simmer for 2-3 minutes. Add the chicken stock and let simmer for 2-3 minutes mixing well.
Turn the heat to low and add the parmesan, mozzarella, and thyme mixing well until the cheese is melted. Add the panko bread crumbs, stir and season with salt and pepper to taste. Make sure to mix all ingredients thoroughly.
Generously stuff each mushroom cap with the spinach mixture carefully. Place dish or sheet pan in the preheated oven for 20-25 minutes or until the mushroom caps are soft to the touch.
Number of Servings: 40
Recipe submitted by SparkPeople user MARILYNNI.
Nutritional Info Amount Per Serving
- Calories: 44.3
- Total Fat: 2.8 g
- Cholesterol: 6.8 mg
- Sodium: 246.4 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.4 g
- Protein: 2.3 g
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