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Cheese and Spinach-Stuffed Mushrooms

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By Betty Crocker Kitchens
Updated Oct 19, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
  • Step 
    3
    Bake 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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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