STREAMING NOW: Jamie's Super Food
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Spinach, parmesan, and herb stuffing in mushroom caps make a delicious appetizer.”
READY IN:
25mins
SERVES:
20
YIELD:
1 mushroom
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Thaw spinach, then drain well by squeezing excess liquid from it. Meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. Set baking pan aside.
  3. Remove stems from mushrooms. Set tops aside. Chop enough mushroom stems to make 2 cups. In a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned. Add thawed spinach. Cook over low heat until most of the liquid is evaporated.
  4. Stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. Spoon mixture into mushroom tops.
  5. Place stuffed mushroom tops in the prepared baking pan.
  6. Bake for 10-15 minutes or until mushrooms are tender.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: