Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.
Cheese and Spinach-Stuffed Mushrooms
- Prep Time 20 min
- Total 45 min
- Servings 16
- Ingredients 9
Ingredients
- 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
- 1 package (8 oz) cream cheese, softened
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 1/2 cup Progresso™ panko crispy bread crumbs
- 2 tablespoons butter or margarine, melted
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
-
Step2In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
-
Step3Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.
Nutrition
185
Calories
9g
Total Fat
11g
Protein
165g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 185
- Total Fat
- 9g
- 0%
- Saturated Fat
- 5g
- 0%
- Sodium
- 300mg
- 0%
- Total Carbohydrate
- 165g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Vegetable; 1 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved