Buttery, garlicky stuffing mix and a blend of Cheddar and Parmesan make these spinach-stuffed mushrooms the kind of appetizer that disappears quickly.
What You Need
Original recipe yields 40 servings
1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1/2 tsp. dried oregano leaves
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1 cup KRAFT Grated Parmesan Cheese
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Let's Make It
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, garlic and oregano; 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.
Prepare using STOVE TOP Savory Herbs Stuffing Mix.
Mushrooms vary in size. Any leftover stuffing mixture can be served as a side dish with baked chicken.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.