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Tomato And Spinach Stuffed Mushrooms

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Ingredients
  Flat mushrooms 6 Large
  Grated mozzarella cheese 3 Tablespoon
  Grated parmesan cheese 1 Tablespoon
  Chopped fresh chives 1 Tablespoon
For filling
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Shallots 3 , finely chopped
  Spinach leaves 2 , stalk removed and finely shredded
  No salt added tomato paste 1 Tablespoon
  Fresh breadcrumbs 45 Gram (3/4 Cup)
  Freshly ground black pepper To Taste
Directions

1.Wipe mushrooms, remove stalks and finely chop.
2.To make filling, heat 1 teaspoon oil in trypan, cook garlic and shallots for 1-2 minutes.
Stir in spinach and tomato paste, cook for 2-3 minutes.
Fold through bread crumbs.
Season to taste with pepper.
3.Brush mushroom caps with remaining oil and place on an oven tray.
Combine mozzarella and Parmesan cheeses.
Spoon filling into mushroom caps, top with cheese mixture and sprinkle with chives.
Bake at 200"C for 10-15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 555 Calories from Fat 278

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 11 g55.1%

Trans Fat 0 g

Cholesterol 48.8 mg16.3%

Sodium 840.6 mg35%

Total Carbohydrates 46 g15.2%

Dietary Fiber 3.4 g13.8%

Sugars 5.8 g

Protein 26 g52.6%

Vitamin A 44.1% Vitamin C 34%

Calcium 52.3% Iron 25%

*Based on a 2000 Calorie diet

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Tomato And Spinach Stuffed Mushrooms Recipe