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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a cook

posted:12/9/2010

these are absolutely delicious and very easy to make. Cleaning the mushrooms takes the most time but it is all worth it. These are my new favorite appetizer.

susan3133

posted:12/9/2010

These were a huge hit. Easy to make and even good reheated if any are left over

SchaeferSmith

posted:12/1/2010

Have made these tasty little treats quite a few times now and they go super fast! Everyone loves them!! Great appetizer!

booqradley

posted:11/4/2010

The flavor in this recipe was great! Easy. Loved it. I have to admit that I don't use Stove Top Stuffing Mix but I used Panko bread crumbs instead. I also had fresh spinach and not frozen. I just cooked it down with the mushroom stems and garlic. I also had red onion on hand and added some of that to the sauté mixture. I'm thinking next time of using a little white wine for moisture. Mmmm! Very flexible recipe.

megc2008

posted:10/5/2010

These were a HUGE hit at a friend's birthday party. Very easy to make.

SMUZGAY

posted:7/10/2010

Even had some of the mixture left over and used it to stuff a pork roast with and that was awesome!

claudius1202

posted:2/11/2010

I only had fifteen large mushrooms leftover from another meal and only about a half cup of stuffing mix. But it sounded so good that I tried it anyway and the result was sensational. A keeper. Also, I used fresh spinach chopped up.

jcspunkin

posted:2/5/2010

OMG!! *SO* good! This one is definitely being added to my bag 'o tricks! THANKS, KRAFT!!!

karlam4205

posted:2/5/2010

These are good for spinach lovers, I thought it was too cheesy, next time I'll use half of cheese, it calls for. Tip: Do not rinse your mushrooms, I learned that the hard way, I had soggy mushrooms, next time I'll make them better

MHall3

posted:12/30/2009

A little time consuming but worth the extra effort. Family loved them.