Italian Stuffed Mushrooms

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Dec. 28, 2011

Ingredients

Mushrooms 16
Frozen chopped spinach 4 Ounce (1 Package)
Olive oil 1 Tablespoon
Butter/Margarine 1/4 Cup (4 tbs)
Onion 1 , finely minced
Garlic 1 Clove (5 gm) , minced
Ricotta cheese 1/4 Pound
Grated parmesan cheese 1/2 Cup (8 tbs)
Soft white bread crumbs 1 Cup (16 tbs)
Salt To Taste
Pepper To Taste
Parsley sprigs 4 (For Garnish)

Directions

GETTING READY

1) Preheat oven to temperature of 350 degrees.

MAKING

2) Follow the directions on the package to cook the spinach. Drain thoroughly once cooked.

3) From the mushrooms, remove the steams and set aside.

4) In a skillet, heat the oil and half of the margarine.

5) Add the garlic and onion and cook the ingredients gently for about 5 minutes, till the onion is soft and slightly colored.

6) In a bowl, put the cooked spinach along with the ricotta, Parmesan and bread crumbs.

7) Add the onion and garlic, together with the juices left in the skillet, stir well and season to taste with pepper and salt.

8) In a heatproof dish, put the mushrooms, gills uppermost, and divide the spinach and cheese stuffing between them evenly. Use the remaining margarine to dot the stuffed mushrooms.

9) Bake in the preheated oven for about 15 minutes.

SERVING

10) Transfer the Italian Stuffed Mushrooms to 4 warmed individual serving plates and use sprigs of parsley to garnish. Serve as an appetizer while still piping hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 319Calories from Fat 212

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 467 mg19.46%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet