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Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms recipe
photo by:kraft
These simple, crowd-pleasing appetizers are so savory and flavorful, they'll be gone before you can explain they're low-fat.
time
prep:
15 min
total:
35 min
servings
total:
40 servings
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posted:
12/30/2008
The mushroom's were a hit at my families chirstmas eve celebration! We had to make a second round! We can't wait to make them again.
posted:
12/29/2008
This is so easy my 16 yr old daughter made them for me before I got home from work. Everyone loved them, my husband took a few to work the next day and everyone faught over them. We will make them again!
posted:
12/28/2008
Was a huge hit for my holiday appetizers! Everyone loved the Stove Top garlic taste. Even after stuffing 2 lbs of mushrooms though, I was left with lots of filling leftovers...so I made more because they were THAT good. :) Suggestion: have more than 2 lbs of mushrooms available just in case.
posted:
12/27/2008
i loved this recipe. the mushrooms were all gone after christmas dinner. i added cream cheese & italian herbs to mine. i think i'll add bacon to the next batch i make.
posted:
12/27/2008
IT was good but missing something . Onions ? Garlic ? I think next time i try it I am only going to use a half box of stuffing . Not my favorite kraft recipe . Any suggestions on how to spice it up ?
posted:
12/26/2008
I made this for an appetizer on Christmas Eve. The plate was gone which tells me they were a hit; however, I thought they lacked flavor. I added salt and pepper to them as well.
posted:
12/24/2008
oh my!! this was to die for. everbody loved it had to make a second batch at husband birthday party. Have to attend xmas party and everybody wants me make them again. highly recommended.
posted:
12/20/2008
The stuffed mushrooms were dry and bland - and in serious need of seasoning. I will not make this recipe again. Unfortunately I made two batches of these for a party and ended up not serving them to my guests. I tossed them all in the trash.
posted:
12/20/2008
This is a wonderful recipe!! I am not a huge fan of parmesan cheese, so when I make them again I wont be using as much, but maybe more mozzarella. I also accidently picked up the reduced sodium stove top, and I will be using the regular from now on because it really needed some salt. To answer the questions below, they do not heat up well and they are not good cold. They did not taste the same after warming them up as they did when they came out of the oven. This is a great recipe, but it's not very potluck friendly. Good luck!
posted:
12/17/2008
I am going to make these for our office luncheon. Can I make the night before? What about storage? Refrigerate? Serve warm or at room temp? How are they cold?
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