SPINACH-CHEESE MUSHROOM CAPS
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
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.
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Hasan Miah
[email protected]These stuffed mushrooms are a great way to get your kids to eat their vegetables.
Ko Latt
[email protected]Also, don't be afraid to experiment with different fillings. You can use any type of cheese or vegetable that you like.
Bayazid Mostofa
[email protected]Just a few tips: make sure to use fresh mushrooms and don't overcook them. You want them to be tender but still have a little bit of a bite to them.
Rahel Sami
[email protected]I highly recommend trying these stuffed mushrooms. You won't be disappointed!
Arsalan Mughal
[email protected]These stuffed mushrooms are a delicious and elegant appetizer that's perfect for any occasion.
Tinashe Mudzatsi
[email protected]I've even made these stuffed mushrooms in a muffin tin for a fun and easy finger food.
Wakas Ali
[email protected]These stuffed mushrooms are a great make-ahead appetizer. Just assemble them ahead of time and bake them when you're ready to serve.
Darshana DK
[email protected]I've also made these stuffed mushrooms with a gluten-free breadcrumb topping and they turned out great.
Jackie Mackay
[email protected]I like to add a little bit of chopped sun-dried tomatoes to the filling for extra flavor.
Npcih Naeem
[email protected]I've made these stuffed mushrooms with different types of mushrooms and they're always delicious.
Eugene Muchiri
[email protected]These stuffed mushrooms are a great way to use up leftover spinach and cheese.
Balbir Thapa
[email protected]The crispy breadcrumb topping is the perfect finishing touch.
Allen Amare
[email protected]I love how creamy and flavorful the filling is.
amjad alali
[email protected]These are the best stuffed mushrooms I've ever had!
Muhammad sayyaf
[email protected]I made these for a party and they were gone in minutes! Everyone loved them.
joe mcfarlain
[email protected]These stuffed mushrooms are so easy to make and they're always a hit with my family.
Airo Born
[email protected]I love the combination of spinach, cheese, and mushrooms in these caps. They're perfect for a light lunch or appetizer.
Ashabi Taiwo
[email protected]I've made these mushrooms several times now, and they're always a crowd-pleaser. They're easy to make and can be prepared ahead of time, which is a big plus.
Gladys Waihiga
[email protected]These stuffed mushrooms were a hit at my last party! The spinach, cheese, and mushroom filling was creamy and flavorful, and the crispy breadcrumb topping added a nice crunch.