Spinach-Stuffed Mushrooms

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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What You Need

1-1/2

cups hot water

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

fresh mushrooms (2 lb.)

Tbsp. butter

cloves garlic, minced

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.

ADD hot water to stuffing mix in large bowl; stir just until moistened. Set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

Kraft Kitchens Tips

Substitute

Prepare using STOVE TOP Savory Herbs Stuffing Mix.

Leftover Stuffing?

Mushrooms vary in size. Any leftover stuffing mixture can be served as a side dish with baked chicken.

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Carolblack07

posted:1/7/2013

Excellent appetizer and easy to make, too. I froze the left over stuffing and will make these again.

a cook

posted:12/13/2012

So good, I made it again in less than a month for another party - big hit both times.

tbolyard68

posted:12/13/2012

This is a family favorite. Very easy to make and very delicious.

calgi627

posted:11/8/2012

I have always made stuffed mushrooms, as an appetizer, only using cut up mushroom stems, plenty of garlic, bread crumbs and a little but if oil just to moisten. Bake at 375 until brown and crisp! It is delicious. Now I will try to incorporate a little bit of chopped spinach!

JadisMoon

posted:9/5/2012

Although I don't eat mushrooms, I've made these as appetizers for two dinners and received tons of compliments. They are one of my daughter's favorite treats.

Millie C

posted:5/18/2012

Like the spinach balls, change they stuffing change the flavor and you have a new dish. I also make your mushrooms without the spinach that has the red bell pepper, so sometimes I combine the both..at Xmas you have green from spinach and red from peppers.. someone said it was lacking something...try the peppers.

shalamalama

posted:2/9/2012

used 3 lbs mushrooms, 1 lb sausage, 1 lb whole milk mozzerella, and 1 lb frozen chopped spinach. Everything else stayed the same. They were the bomb..all of them went within 30 minutes.I don't like rating a recipe without sticking to the original, but felt it needed some sausage. Awesome recipe..Thanks for sharing.

Renay_

posted:12/20/2011

I made this for a Thanksgiving and used pork stuffing and put sausage in it. My family LOVED it! Im already getting requests for next year!

a cook

posted:12/13/2011

I made this for the first time as a appetizer for a family dinner. They were luscious hit! Very good with Chicken dishes or alone as an appetizer. The prep time is conservative, I soak and clean the mushrooms thoroughly and refrigerate the before. Easy to make and delicious.

maggie3600

posted:12/8/2011

I so love these, I make them every year for Christmas and New Years Eve. It just wouldn't be the Holidays if I didn't make them. And my family would be very disappointed! Also they are very easy to make.