Instructions
1
|
Preheat the oven to 375°F.
2
|
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
3
|
Using clean hands, carefully remove the stems from the mushrooms and discard, or save for another use.
4
|
Arrange the mushrooms in the baking sheet with the cavities facing up. Set aside.
5
|
Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.
6
|
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
|
Add the garlic to the pan and cook for a minute longer, until fragrant.
10
|
Transfer the spinach to the bowl of cheese.
11
|
Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.
12
|
Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.
13
|
Top each mushroom with a generous pinch of the shredded cheese.
14
|
Bake on middle rack of oven until the cheese is bubbly and golden brown, 20-23 minutes.
15
|
Check to see that mushrooms are done. Remove from oven or add time as needed.
16
|
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.
2.83 g
Carbs
6.1 g
Fat
3.66 g
Protein
70.93 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Creamy Spinach Stuffed Mushrooms
By
Yummly
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