Spinach-Stuffed Mushrooms

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Looking for a fun way to stuff your face? Or to stuff your mushrooms? Why not stuff both?

It’s not like you stuff your bra. Right? Hey, so long as you take the tissue out of the box first.


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This stuffed mushroom recipe is so easy and simple, why not make a double batch and enjoy the heck out of it? Make these, and your girlfriend will think you became a chef overnight. Your husband will forget the time you set his fire extinguisher on fire.

One little mushroom packs so much punch into such a tiny cap. A tiny cap. Like for a tiny person. Only you wouldn’t want to eat a tiny person’s cap. Or a tiny person, for that matter. I think they might be crunchy.

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And how healthy are these ingredients? Hello?

Look at how colorful everything is. Your mother might even stop shaking her no-no finger at you when she sees you eating this colorful array of deliciousness.

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Legit ingredients. No guilt. And cheese. Because God loves us, so He invented Wisconsin.

Too much? Let’s get right to the recipe, then.Stuffedshroomsspinach1

doodle

Zippy Spinach-Stuffed Mushrooms

12 mushroom caps (chop stems and set aside)
1 Tbsp butter
1/4 cup chopped sweet onion
2 ounces softened cream cheese
1/4 cup sharp shredded cheddar
1 cup chopped, raw spinach

Preheat oven to 375 degrees Fahrenheit.

Melt butter in a medium pan over medium heat. Cook onions and mushroom stems for about 5 minutes, stirring occasionally. Combine onion, stems, cream cheese, cheddar and spinach in a bowl. Spoon over cleaned mushroom caps. Bake for 20-25 minutes, or until the filling is hot and lightly golden.

Makes 1 dozen mushrooms.

Nutritional Information per entire recipe: Calories: 473, Carbohydrates: 15.1 g, Fiber: 3.7 g, Net Carbohydrates: 11.4 g, Protein: 18.5 g, Fat: 40.2 g
Nutritional Information per 3 mushrooms: Calories: 118.25, Carbohydrates: 3.8 g, Fiber: .93 g, Net Carbohydrates: 2.87 g, Protein: 4.6 g, Fat:10.1 g

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Comments

  1. So making this for my next party!

  2. Oh yum. I could see this as the perfect side dish for a steak. Thank you!

  3. Bought everything for this recipe, but dh found some chipotle pepper cheese to use instead of the cheddar How could it be anything but tasty!

  4. Made these on Saturday, they were delicious! Will be making them again soon.

  5. I tried this dish last night for supper and it was amazing! I have a new mini food processor that I used to chop up the stems, onions and spinach. I’m not good yet at knowing when to stop processing, so I made the pieces smaller than intended, but it meant that everything blended into this lovely creamy green filling that reminded me of pesto. I used a cookie scoop to put the filling on top of each mushroom and ended up with gorgeous little green piles of goodness. I had intended to eat only a few and save the rest for later, but ended up making the entire dish my entree. I’ll definitely make this one again!

    • I know where I should be having supper. sheesh. you make me bring out my bib just reading your descriptions and process!

    • Today, I took this recipe & turned it into a sauce for pasta (or pasta substitute of your choice). As before, I followed the directions, but finely chopped the whole mushroom & onion in my food processor, then added a couple slices of chopped bacon to cook with them. Thinned the sauce just a smidge with chicken broth (2 T. or so.) OMG, it was good.

  6. I made this last night to go along with out grilled steaks, really, really good. However, my husband and I managed to eat the entire dish!!! Very good, Jamie, we enjoyed it and I will be making it regularly. I think next time I might add some minced garlic into the onion and mushroom saute. Thanks again!

  7. Goingto make this tonight. Thinking of adding some sausage.

  8. Bacon was certainly tasty added to this recipe. How was the sausage?

  9. I’m making this recipe again, but with cut up assortment of mushroom (no button mushrooms). I’ve found this is my favorite mushroom/spinach/cheese recipe and it goes perfectly with everything. Tonight, we’re having grilled steak with a salad and the (sort of) stuffed mushrooms. Jamie, this is a great company dish, too.

  10. What kind of mushrooms did you all use? Shiitake mushrooms have quite a few net carbs (as far as google has told me) :)

    • Your Lighter Side says:

      Hi, Kara! I just use the tiny, button mushrooms in the little pint containers at the store.

    • I also use plain white button miushrooms, but….

      Last time I bought a package of mixed mushroom, cut them up, sauteed them over a fairly high heat, then mixed it into the spinach mixture, and put it into a small casserole dish. It was a wonderful side dish with our steaks. Yum!

Trackbacks

  1. […] bring to a party, it’s always good times. Here is my latest in easy and delicious, thanks to this recipe. These were prepared ahead of time and then popped them in the oven upon arrival, so they were […]

  2. […]     I made them in my toaster oven, and they came out perfect!  I paired them up with some buffalo wings and had quite a tasty dinner.  I could totally see these being served to guests and being a part of the regular weekly dinner rotation.  Somehow I had the strength to put a few in the fridge, and they are great as a part of that cold leftovers breakfast we don’t always admit to, but know we all have.     If you would like the recipe for these fantastic mushrooms, click on the following link: Your Lighter Side – Spinach Stuffed Mushrooms […]

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