Best 2 Spinach Cheese Mushroom Caps Recipes

Spinach cheese mushroom caps are a versatile and delicious appetizer or main course that can be easily customized to fit your individual taste preferences. Whether you prefer a simple and classic filling or something more adventurous, there are endless possibilities when it comes to creating the perfect spinach cheese mushroom cap recipe. This guide will provide you with some helpful tips and tricks for creating mouthwatering spinach cheese mushroom caps that are sure to impress your friends and family.

Let's cook with our recipes!

SPINACH-CHEESE MUSHROOM CAPS

Spinach-Cheese Mushroom Caps image

Dainty finger foods like these mushrooms are a nice way to welcome guests into your home. A hearty spinach filling will tide folks over until the meal is served. -Sandy Herman, Marietta, Georgia

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

24 large fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
1/2 cup crumbled feta cheese
1 bacon strip, cooked and crumbled
1/2 teaspoon salt

Steps:

Remove stems from mushrooms; set caps aside. Finely chop the stems. In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender., In a bowl, beat cream cheese until smooth. Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture. Spoon into mushroom caps. Sprinkle with the remaining Parmesan cheese. , Place on a baking sheet. Bake at 400° for 15 minutes or until golden brown.

Nutrition Facts : Calories 202 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 455mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN

Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin image

Make and share this Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin recipe from Food.com.

Provided by punkyluv

Categories Cheese

Time 33m

Yield 4 caps

Number Of Ingredients 11

Ingredients

4 large portabella mushroom caps
cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
0.5 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly (I used fresh spinach & just sauteed it in Pam and then chopped it up)
1/3 cup chopped bottled roasted red pepper
3/4 cup tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano

Steps:

Preheat oven to 400°.
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
3 points per stuffed portobello cap.
Nutritional Info:
Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

Tips:

Choose Fresh Mushrooms: Opt for firm, evenly shaped mushrooms with closed gills. If you can't find fresh ones, use pre-packaged mushrooms but check for any signs of spoilage.
Properly Clean the Mushrooms: Wipe the mushrooms with a damp paper towel to remove any dirt or debris. Don't rinse them under running water as this can cause them to absorb too much moisture.
Remove the Mushroom Stems: Using a small spoon or paring knife, carefully scoop out the stems from the mushroom caps. This creates a space for the filling.
Use a Variety of Fillings: Explore different combinations of fillings to suit your taste. Some popular options include spinach, cheese, bread crumbs, herbs, and seasonings.
Preheat the Oven: Ensure your oven is preheated to the desired temperature before placing the stuffed mushrooms inside. This helps them cook evenly and prevents the filling from becoming soggy.
Bake Until Golden Brown: Keep an eye on the stuffed mushrooms while they're baking. Remove them from the oven once the tops are golden brown and the filling is bubbling.

Conclusion:

Spinach, cheese, and mushroom caps is an incredibly versatile and delicious appetizer or side dish that can be enjoyed on various occasions. With a few simple ingredients and easy-to-follow steps, you can create a savory and satisfying dish that will impress your guests. Experiment with different fillings and toppings to find your perfect combination. Whether you prefer a classic spinach and cheese filling or something more adventurous, these stuffed mushrooms are sure to be a crowd-pleaser. So next time you're looking for a quick and tasty snack or appetizer, give this recipe a try – you won't be disappointed!