Ingredients for Olive Oyl's Treat For Popeye Spinach Stuffed Mushrooms
- 1 pound of large mushrooms
- 4 tablespoons of butter
- 1/2 cup of chopped yellow onion
- 1 teaspoon dried thyme
- 10 ounces of fresh spinach
- 1/2 cup of breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 tablespoon olive oil
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How to Make Olive Oyl's Treat For Popeye Spinach Stuffed Mushrooms
- Preheat oven to 375°F (190°C).
- Remove stems from 1 pound of large mushrooms (about 12-15). Finely chop the stems.
- In a large bowl, combine the chopped mushroom stems with 10 ounces of fresh spinach, finely chopped; 1/2 cup of breadcrumbs; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1/2 teaspoon salt; and 1/4 teaspoon black pepper.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup of chopped yellow onion and sauté until softened, about 5 minutes.
- Add the mushroom stem mixture to the skillet and cook, stirring occasionally, until the spinach wilts and the mixture is heated through, about 5-7 minutes. Drain any excess liquid.
- Gently butter a baking sheet with 1 tablespoon of butter.
- Fill each mushroom cap generously with the spinach mixture.
- Dot the tops of the stuffed mushrooms with the remaining 1 tablespoon of butter.
- Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through and slightly browned.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
18g
Fat
21g
Carbs
8g
