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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:
12/11/2008
Awesome! So easy and delicious! I used the extra stuffing to stuff porkchops and they came out great, too.
posted:
12/9/2008
I love this receipe..and it was super easy...the second time I made it...I did leave out the spinache...just a personal preference.
posted:
12/7/2008
Excellent!
posted:
12/4/2008
I have made a lot of stuffed mushrooms but this is by far the BEST! I made it for Thanksgiving and everyone loved them! I saved half of the mixture for my mother-in-law and she froze it for her Christmas party. All she has to do is buy the mushrooms. Thanks for a great recipe.
posted:
11/30/2008
I recently made this for Thanksgiving and it smelled so good! When I got to our Grandma's I had seen that my Aunt had made this same recipe. Even with twice the amount they were ALL gone! This is one recipe that I could make every day and would never get old!
posted:
11/30/2008
My family ate them up. They were going to be part of the main course, but they never made it to the table. People are still raving about them after Thanksgiving and asking for the recipe. It took about 45 minutes for prep instead of the promised 15 minutes. I substituted garlic powder for the real thing and it worked out fine. And, shallow baking pan - they really mean more like a jelly roll pan. The mushrooms were fairly moist, and the shallow cookie sheet I used was full of mushroom juice which spilled out into the oven. I agree with "screwdestiny" also. We had several cups of the stuffing left over which we baked up and served with dinner. Fabulous appetizer. Worth the effort and time.
posted:
11/28/2008
I don't like mushrooms or cooked spinach so I didn't actually eat these myself. However, all my family and friends gobbled them up and said they were delicious. I loved the ease of the recipe, however, due to the tediousness of removing and chopping 40 mushroom stems, the prep took me a little longer than 15 minutes. But perhaps I'm just slow. :-) Oh, and there was about three or four cups of leftover stuffing so we just served that with our Thanksgiving dinner for the stuffing and everyone enjoyed that as well.
posted:
11/23/2008
It was easy to make and tasted great!
posted:
11/19/2008
I thought this was a good recipe,I had to add 2tbs. of butter to it because it got a little dry. I just melted the butter and poured it over 5 min. before serving. Overall it was a hit, I would cook them again.
posted:
11/19/2008
VERY GOOD
K:46878v0 :75374
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