From the Cook
1/2
Creamy Spinach Stuffed Mushrooms
Instructions
1
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Preheat the oven to 375°F.
2
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Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
3
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Using clean hands, carefully remove the stems from the mushrooms and discard, or save for another use.
4
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Arrange the mushrooms in the baking sheet with the cavities facing up. Set aside.
5
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Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.
6
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Mince the garlic.
7
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Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.
8
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Cook until the spinach is completely wilted, 5-6 minutes.
9
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Add the garlic to the pan and cook for a minute longer, until fragrant.
10
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Transfer the spinach to the bowl of cheese.
11
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Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.
12
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Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.
13
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Top each mushroom with a generous pinch of the shredded cheese.
14
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Bake on middle rack of oven until the cheese is bubbly and golden brown, 20-23 minutes.
15
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Check to see that mushrooms are done. Remove from oven or add time as needed.
16
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Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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