Comida Kraft
Recipe Box

Spinach-Stuffed Mushrooms

Prep Time
15
min.
Total Time
35
min.
Servings

40 servings

Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.

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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

Rated 5 out of 5 by from My family ate them up. 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.
Date published: 2008-11-30
Rated 5 out of 5 by from This is a wonderful recipe! 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!
Date published: 2008-12-20
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 I don't like mushrooms or cooked spinach so I didn't actually eat these myself. 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.
Date published: 2008-11-28
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 The flavor in this recipe was great! 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.
Date published: 2010-11-05
Rated 4 out of 5 by from I made this as an appetizer back at Thanksgiving 2010 and everyone loved it! I made this as an appetizer back at Thanksgiving 2010 and everyone loved it! My brother-in-law, who is a wonderful cook, couldn't get enough! They were super easy to make and a great appetizer to have out while you finish cooking the main course. I personally thought they were missing something small (not sure what) to make them amazing, but otherwise they were extremely yummy.
Date published: 2011-02-27
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