Spinach-Cheese Mushroom Caps Recipe

Spinach-Cheese Mushroom Caps Recipe photo by Taste of Home

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Dainty finger foods like these mushrooms are a nice way to welcome guests into your home. A hearty spinach filling will tide folks over until the meal is served. —Sandy Herman, Marietta, Georgia

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Spinach-Cheese Mushroom Caps Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

24 large fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
1/2 cup crumbled feta cheese
1 bacon strip, cooked and crumbled
1/2 teaspoon salt

Directions

Remove stems from mushrooms; set caps aside. Finely chop the stems. In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender.
In a bowl, beat cream cheese until smooth. Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture. Spoon into mushroom caps. Sprinkle with the remaining Parmesan cheese.
Place on a baking sheet. Bake at 400° for 15 minutes or until golden brown. Yield: 2 dozen.

Nutritional Facts 1 serving (3 each) equals 202 calories, 16 g fat (9 g saturated fat), 41 mg cholesterol, 455 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Spinach-Cheese Mushroom Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p209