Ingredients for Herbed Spinach Stuffed Mushrooms
- Herb Stuffing Mix
- 1/2 cup hot water
- 1 pound large mushrooms (cremini, button, or portobello)
- 2 tablespoons butter
- Garlic Cloves
- Spinach Leaves
- Mozzarella Cheese
- Parmesan Cheese
- 2 tablespoons cooked and crumbled bacon bits
- Onions
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How to Make Herbed Spinach Stuffed Mushrooms
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 cup of stuffing mix with 1/2 cup of hot water according to package directions. Set aside to absorb for 5 minutes.
- Remove stems from 1 pound of large mushrooms (cremini, button, or portobello work well). Finely chop the stems and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped mushroom stems, 2 cloves minced garlic, and 1/4 cup finely chopped onion to the skillet.
- Cook and stir until the vegetables are softened, about 5-7 minutes.
- Add the cooked vegetable mixture to the prepared stuffing mix along with 5 ounces of fresh spinach (roughly chopped), 1/2 cup shredded mozzarella cheese, 1/4 cup shredded Parmesan cheese, and 2 tablespoons of cooked and crumbled bacon bits.
- Mix thoroughly to combine all ingredients.
- Spoon the stuffing evenly into the mushroom caps, filling them generously.
- Arrange the stuffed mushrooms, filled side up, in a shallow baking dish.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
5g
Carbs
1g
