Easy vegetarian stuffed mushroom recipe for the holidays.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Brush both sides of each mushroom cap with Italian dressing. Arrange mushrooms on a baking sheet, gill-sides up.

  • Bake in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Leave the oven on.

  • Heat butter in a pot over medium-high heat. Saute onion and garlic in the hot butter until soft, 5 to 7 minutes. Stir spinach, cream cheese, Parmesan cheese, and 3 tablespoons bread crumbs into the onion mixture until combined.

  • Divide spinach mixture over mushroom caps; sprinkle with remaining bread crumbs. Return mushrooms to the oven.

  • Bake in the preheated oven until topping is golden brown and cheese is melted, about 10 minutes.

Nutrition Facts

223 calories; protein 6.1g; carbohydrates 9.4g; fat 18.8g; cholesterol 48.3mg; sodium 336.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/08/2020
We definitely enjoyed these. There was approximately 4 times more filling than needed for the mushrooms so I would suggest quadrupling the mushrooms and making these for a crowd. The flavor of the salad dressing didn't really come through in the future I think I'd add Italian seasoning to the filling. Very tasty! Read More
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