Spinach Stuffed Mushrooms

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 763.2
  • Total Fat: 61.0 g
  • Cholesterol: 133.5 mg
  • Sodium: 1,825.3 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 32.3 g

View full nutritional breakdown of Spinach Stuffed Mushrooms calories by ingredient
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Added sausage-crumbled to the recipe for a change. Added sausage-crumbled to the recipe for a change.
Number of Servings: 1


    2 tbs extra virgin olive oil
    10 mushroom small (portobella)
    1 small yellow onion
    1 pkg frozen spinach
    6 oz. feta cheese-crumbled
    salt and pepper to taste
    garlic to taste

    options: fresh Parmesan cheese as a topping
    sausage to the spinach mix.


I add fresh ground Parmesan cheese to the top sometimes for added taste. I have also added cooked crumbled sausage to the spinach mix.


Preaheat oven to 350F. Rinse mushrooms. Pull out stems-finely chop stems only and save. take 1 tsp olive oil-brush mushroom caps with olive oil. Set aside.
Spinach-defrost and squeeze to remove water. Tear or chop to small pieces.
Finely Chop onion.
In small saute pan, add the other tbs of olive oil, warm slowly, add chopped stems, chopped onion, and spinach. Add garlic if you like it. Saute for a few minutes until the onions are soft.
Add Feta to the saute pan, turn the heat down. You want to melt the feta slowly. I like to put a lid on the pan and let it sit on the hot burner for a few minutes.
After Feta is soft, gently mix the feta into the spinach filling. Turn it slowly and watch the cheese see if it has melted. Hand mix well.
Add mixture to mushroom caps. Bake 20 minutes.

Serving Size: 3-4 servings (10 caps 3 each)

Number of Servings: 1

Recipe submitted by SparkPeople user TECHGIRL791.

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