Spinach Stuffed Mushrooms Recipe
Vegetarian spinach stuffed mushrooms
Servings: 4
Calories: 71kcal
Ingredients
- 1 10-ounce package of frozen chopped spinach
- ½ pound white button mushrooms
- 2 green onions white and tender green parts only
- 1 clove garlic minced
- 1 tablespoon canola or olive oil
- ¼ cup shredded Pecorino Romano cheese or parmesan
Instructions
- Heat the oven to 425F degrees.
- Wash and dry the mushrooms.
- Pull the stem out of the mushrooms and set the caps aside.
- Microwave the spinach for about 3-4 minutes until thawed.
- Squeeze the water out of the spinach and put the spinach in a bowl.
- Cut off the end of the mushroom stems and chop the stems into small bits.
- Slice the onions into small pieces.
- Heat the oil over medium heat in a small skillet.
- Add the chopped mushrooms and onions to the skillet and sauté until the mushrooms are beginning to brown.
- Add the garlic and continue cooking for about 30 seconds (don't let the garlic brown).
- Remove the mixture from the heat and add it to the spinach. Mix.
- Fill the mushroom caps with the vegetable mixture.
- Place the filled mushrooms on a baking sheet (with the filled side up).
- Sprinkle each mushroom with a little shredded cheese.
- Bake at 425F degrees for about 10-12 minutes.
Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 0.5mg