Stuffed Mushrooms Recipe

| January 8, 2013

stuffed mushrooms


1 tablespoon olive oil

16 ounces large bella mushrooms (wipe off with paper towel, do not rinse)

1/2 cup diced sweet onion

2 cloves garlic, minced

1/4 cup finely diced sun-dried tomatoes, packaged in olive oil

2 cups baby spinach, torn into pieces

1/3 cup panko bread crumbs, we used whole wheat panko

1 (4 ounce) container feta cheese, low fat or fat free

4 tablespoons cup parmesan cheese


Preheat oven to 350 degrees. Remove stems from mushrooms and dice. In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute. Add spinach and saute just until wilted. Remove from heat and add the remaining ingredients but only 3 tablespoons of parmesan, stir to combine. Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few minutes before serving. This appetizer is yummy warm or cold. Note: The mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper towel before serving. Stuffed mushrooms are a perfect dinner party appetizer.

Recipe courtesy of SkinnyMs.

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Category: Food

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