Spinach Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 76.8
- Total Fat: 3.4 g
- Cholesterol: 4.9 mg
- Sodium: 287.5 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
View full nutritional breakdown of Spinach Stuffed Mushrooms calories by ingredient
Introduction
This is a great side dish that's absolutely packed with protein, vitamin A, vitamin C, and folate. It's a little high in fat content, but low in calories and well worth it for the nutrients. This is a great side dish that's absolutely packed with protein, vitamin A, vitamin C, and folate. It's a little high in fat content, but low in calories and well worth it for the nutrients.Number of Servings: 4
Ingredients
-
20 medium to small sized mushrooms
1 bunch spinach
1/4 cup cream of mushroom soup
1/4 cup parmesan
Directions
(Preheat the oven to 350 degrees)
1. Wash the mushrooms and remove the stems.
2. Saute the spinach lightly in a nonstick pan (the spinach produces enough water when it's cooking that I've never had a problem with it sticking, but use pam if you need to) until it is reduced by at least half.
3. Coat the spinach with the cream of mushroom soup and mix in the parmesan (if desired you can save some to sprinkle on top).
4. Stuff the mushrooms with rounded scoops of the mixture.
5. Bake the mushrooms for 10 minutes in the preheated oven and enjoy!
Makes 4 servings (5 mushrooms each)
Number of Servings: 4
Recipe submitted by SparkPeople user ARTEPHIUS.
1. Wash the mushrooms and remove the stems.
2. Saute the spinach lightly in a nonstick pan (the spinach produces enough water when it's cooking that I've never had a problem with it sticking, but use pam if you need to) until it is reduced by at least half.
3. Coat the spinach with the cream of mushroom soup and mix in the parmesan (if desired you can save some to sprinkle on top).
4. Stuff the mushrooms with rounded scoops of the mixture.
5. Bake the mushrooms for 10 minutes in the preheated oven and enjoy!
Makes 4 servings (5 mushrooms each)
Number of Servings: 4
Recipe submitted by SparkPeople user ARTEPHIUS.
