Ingredients
Scale
- 16 large portobello mushrooms
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté garlic in a bit of oil until fragrant.
- Add the chopped spinach and cook until wilted.
- In a mixing bowl, combine cream cheese, Parmesan cheese, green onions, Worcestershire sauce, salt, and pepper.
- Fold in the sautéed spinach mixture.
- Remove stems from mushrooms and fill each cap with the spinach mixture.
- Top with breadcrumbs.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden.
Notes
- For added flavor, consider adding diced bacon to the filling.
- These can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg