Spinach Stuffed Mushrooms
Denise Piaschyk
ingredients
- 1 Package (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 1/2 Cups hot water
- 40 Fresh mushrooms (about 2 lb.)
- 2 Tablespoons butter
- 2 Cloves garlic, minced
- 1 Package (10 oz.) frozen chopped spinach, thawed, well drained
- 1 Cup shredded low-moisture part-skim mozzarella cheese
- 1 Cup grated parmesan cheese
directions
- 1
Heat oven to 400°F. Mix stuffing mix and water; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing along with spinach and cheeses; mix well.
- 2
Spoon evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.
- 3
Bake 20 min. or until mushrooms are tender and filling is heated through.
notes
Nutritional Information Per Serving: Calories- 50 total Fat- 2.5 g. Dietary Fiber- 1 g.
Source: Kraft Food & Family
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