Stuffed Mushrooms

Stuffed Mushrooms

Baby portobello mushrooms stuffed with feta and spinach.
Yields Preparation Time Cooking Time
1 10 mins 20 mins

Ingredients

Directions

1. Wilt the spinach by placing them in a bowl with a few tablespoons of water and cover it with plastic wrap. Steam in the microwave for 2 minutes or so, until wilted. Drain extra water. Set it aside to cool. Tip: You can also lightly saute it instead if you want to avoid the microwave.
2. Prepare the mushrooms, line them on a baking sheet with parchment paper and place your mushrooms upside down, so the cavity is facing up to be filled. Drizzle them with oil and season with salt and pepper.
3. Drain spinach. Squeeze spinach to drain off as much water as possible.
4. Make spinach filling. In a small bowl, mix the spinach, garlic, parsley, and cheese. Season with salt and pepper to taste.
5. Stuff mushrooms. Use a small spoon and then just a finger (or another spoon) to slide the mixture from the spoon into the mushrooms. You can fill them quite full so that they make a little mound on the top.
6. Bake the mushrooms for about 15-20 minutes, until soft and golden.
7. Tip: We are baking these stuffed mushrooms at high heat, which helps the mushrooms bake without too much liquid. However, if you end up with any on the pan while they are cooking, just drain it after.

Nutritional Summary

There are 411 calories in 1 serving of Stuffed Mushrooms.
Calorie Breakdown: 75% fat, 8% carbs, 17% prot.
Nutrition Facts
Serving Size
per serve
per serve
Energy
1720 kj
411 kcal
Protein
17.54g
Carbohydrates
8.77g
Sugar
5.44g
Fat
35.29g
Saturated Fat
16.725g
Polyunsaturated Fat
7.461g
Monounsaturated Fat
9.229g
Cholesterol
89mg
Fibre
1.6g
Sodium
1302mg
Potassium
486mg
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