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Spinach and Cheese Stuffed Mushrooms
Source: dLife

Moist mushrooms stuffed with spinach and ricotta cheese.

Prep Time: 25 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 46.0
Total Carbs 2.4 g
Dietary Fiber 0.6 g
Sugars 0.3 g
Total Fat 2.8 g
Saturated Fat 0.8 g
Unsaturated Fat 1.2 g
Potassium 169.0 mg
Protein 2.7 g
Sodium 33.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 400 degrees.
  2. Wash spinach very well, shake off excess water, and place in a pot, still wet. Cook until wilted, drain, chop fine, and set aside.
  3. Wash mushrooms well, remove stems, keep half of the stems, dice, and set aside.
  4. Place mushroom caps on baking sheet.
  5. Heat oil in a small nonstick pan, cook the garlic, onions, and diced stems until soft, about 3 to 4 minutes.
  6. Add in spinach and cook an additional minute. Remove from heat.
  7. In a bowl, mix the ricotta, 1/2 tablespoon of the Parmesan cheese, salt, pepper, and cooked stem mixture, blend well.
  8. Spoon mixture into mushroom caps, top with remaining Parmesan cheese, and bake until mushrooms soften and release their liquid, about 8 minutes.

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