Spinach-Stuffed Mushrooms

Yield: 20 servings (serving size: 1 stuffed mushroom)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 31%
  • Fat: 1.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 3g
  • Fiber: 1g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 87mg
  • Calcium: 0.0mg

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 20 large fresh mushrooms
  • Cooking spray
  • 1/3 cup plain fat-free yogurt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup diced onion
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
  • 1 tablespoon sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese

Preparation

  1. 1. Preheat broiler.
  2. 2. Drain spinach, and press between layers of paper towels until barely moist; set aside. Clean mushrooms with damp paper towels; remove stems. Finely chop stems; set aside.
  3. 3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps; cook, stirring constantly, 5 minutes. Drain. Place caps on rack of a broiler pan, stem sides up; set aside.
  4. 4. Combine spinach, chopped stems, yogurt, and next 8 ingredients; spoon evenly into mushroom caps. Sprinkle evenly with 1 tablespoon Parmesan cheese. Broil 5 1/2 inches from heat 5 minutes or until thoroughly heated. Serve immediately.
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