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Spinach-Stuffed Mushrooms


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Rate this recipe 2.8/5 (5 Votes)


  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1-1/2 cups hot water
  • 40 fresh mushrooms (about 2 lb.)
  • 2 Tbsp. butter
  • 2 cloves garlic, minced
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1 cup KRAFT Grated Parmesan Cheese


Servings 40


Step 1

HEAT oven to 400°F. Mix stuffing mix and water; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing along with spinach and cheeses; mix well.

SPOON evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

*Kraft Kitchens Tips*

Leftover Stuffing?:
Mushrooms vary in size. Any leftover stuffing mixture can be served as a side-dish with chicken.

Nutrition Bonus:
These appetizers can help you eat right. And as a bonus, they contain spinach which provides vitamin A.

Nutrition Information Per Serving: 50 calories, 2.5g total fat, 1.5g saturated fat, 5mg cholesterol, 150mg sodium, 4g carbohydrate, less than 1g dietary fiber, less than 1g sugars, 4g protein, 20%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 2%DV iron.

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