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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taramp02

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.

a cook

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!

fliptalian

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.

sweeteyedpinay

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.

lisag1970

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 ?

a cook

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.

shylilgal

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.

a cook

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.

danaw915

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!

bethelmama

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?