Comida Kraft
Recipe Box

Spinach-Stuffed Mushrooms

Prep Time
15
min.
Total Time
35
min.
Servings

40 servings

These simple, crowd-pleasing appetizers are so savory and flavorful, they'll be gone before you can explain they're low-fat.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Add hot water to stuffing mix in large bowl; stir just until moistened.
  • 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 stuffing mixture into mushroom caps; place, filled sides up, in shallow pan.
  • Bake 20 min. or until mushrooms are tender and filling is heated through.

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.

Servings

  • 40 servings

Healthy Living

  • Low fat
  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

These savory low-fat, low-sodium appetizers can help you eat right. And as a bonus, they contain spinach which provides vitamin A.

Nutritional Information

Serving Size 40 servings
AMOUNT PER SERVING
Calories 50
Total fat 2.5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 140mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Spinach-Stuffed Mushrooms is rated 5.0 out of 5 by 12.
  • 2016-07-27T10:13CST
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  • cp_1, bvpage1
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  • loc_en_US, sid_75374, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from Yummy, easy and elegant! Yummy, easy and elegant! Made this for saturday night dinner with my hubby along with steak and a potato. I omitted the butter, garlic and mushroom stems. Also I cut in half the amount of spinach and both cheeses. It came out wonderful! Can't wait to make this again. This would make a great appetizer at a holiday party as well. Thanks!
Date published: 2011-12-04
Rated 5 out of 5 by from Like the spinach balls, change they stuffing change the flavor and you have a new dish. 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.
Date published: 2012-05-18
Rated 5 out of 5 by from I have always made stuffed mushrooms, as an appetizer, only using cut up mushroom stems, plenty of... 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!
Date published: 2012-11-08
Rated 5 out of 5 by from used 3 lbs mushrooms, 1 lb sausage, 1 lb whole milk mozzerella, and 1 lb frozen chopped spinach. 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.
Date published: 2012-02-09
Rated 5 out of 5 by from I made this for the first time as a appetizer for a family dinner. 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.
Date published: 2011-12-13
Rated 5 out of 5 by from I so love these, I make them every year for Christmas and New Years Eve. 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.
Date published: 2011-12-08
Rated 5 out of 5 by from Although I don't eat mushrooms, I've made these as appetizers for two dinners and received tons of... 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.
Date published: 2012-09-05
Rated 5 out of 5 by from I made this for a Thanksgiving and used pork stuffing and put sausage in it. 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!
Date published: 2011-12-21
  • 2016-07-27T10:13CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_11
  • loc_en_US, sid_75374, PRD, sort_relevancy
  • clientName_khcrm

K:46878v0 :75374

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