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