Spinach-Cheese Mushroom Caps Recipe

4.5 1 2
Spinach-Cheese Mushroom Caps Recipe
Spinach-Cheese Mushroom Caps Recipe photo by Taste of Home
Publisher Photo

Spinach-Cheese Mushroom Caps Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 24 large fresh mushrooms
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable 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 mixing 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.
Originally published as Spinach-Cheese Mushroom Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p209

Nutritional Facts

3 each: 202 calories, 16g fat (9g saturated fat), 41mg cholesterol, 455mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 24 large fresh mushrooms
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable 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
  1. 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.
  2. In a mixing 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.
Originally published as Spinach-Cheese Mushroom Caps in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p209

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maryked User ID: 7061082 247838
Reviewed May. 3, 2016

"i used large portabella mushrooms and I was happy with the results."

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