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Holiday Spinach Stuffed MushroomsHoliday Spinach Stuffed Mushrooms
Holiday Spinach Stuffed Mushrooms
Holiday Spinach Stuffed Mushrooms
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Recipe - Gourmet Garage Corporate
HolidaySpinachStuffedMushrooms.jpg
Holiday Spinach Stuffed Mushrooms
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Calories78
Ingredients
12 cremini mushrooms
1/4 cup low sodium chicken broth
1 1/2 tsp olive oil
2 garlic cloves, minced
2 cups packed Fresh Baby Spinach
2 tbs original spreadable mild goat cheese
2 tbs grated Parmesan cheese
2 tbs low fat cottage cheese
1 1/2 tbs low-moisture part-skim shredded mozzarella cheese
1 1/2 tbs panko breadcrumbs
Directions

1. Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.

 

2. In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.

 

3. In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.

 

Nutritional Information
  • 4 g Fat
  • 1.5 g Saturated Fat
  • 9 mg Cholesterol
  • 136 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 5 g Protein
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings
78
Calories

Shop Ingredients

Makes 4 servings
12 cremini mushrooms
Not Available
1/4 cup low sodium chicken broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
$6.99$0.22/fl oz
1 1/2 tsp olive oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 cups packed Fresh Baby Spinach
Produce Baby Spinach Clamshell, 5 oz
Produce Baby Spinach Clamshell, 5 oz
$4.99$1.00/oz
2 tbs original spreadable mild goat cheese
Montchevre Plain Goat Cheese, 4 oz
Montchevre Plain Goat Cheese, 4 oz
$6.99$1.75/oz
2 tbs grated Parmesan cheese
Chicken Parmesean over Spaghetti
Chicken Parmesean over Spaghetti
$12.99$12.99/lb
2 tbs low fat cottage cheese
Friendship Dairies Small Curd Everyday Style Low Fat Cottage Cheese, 16 oz
Friendship Dairies Small Curd Everyday Style Low Fat Cottage Cheese, 16 oz
$4.29$0.27/oz
1 1/2 tbs low-moisture part-skim shredded mozzarella cheese
Sargento Traditional Cut Shredded Mozzarella Natural Cheese, 7 oz
Sargento Traditional Cut Shredded Mozzarella Natural Cheese, 7 oz
On Sale! Limit 4
$4.99 was $5.84$0.71/oz
1 1/2 tbs panko breadcrumbs
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
Kikkoman Panko Japanese Style Bread Crumbs, 8 oz
$3.99$0.50/oz

Nutritional Information

  • 4 g Fat
  • 1.5 g Saturated Fat
  • 9 mg Cholesterol
  • 136 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 2 g Sugars
  • 0 g Added Sugars
  • 5 g Protein

Directions

1. Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.

 

2. In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.

 

3. In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.