Stuffed Mushrooms

Love.Food's picture

Jun. 09, 2011


Mushrooms 1 Pound
Spinach 1 Cup (16 tbs) , cooked, drained
Garlic 1 Clove (5 gm)
Hard boiled egg 1
Parsley 4 Tablespoon , chopped
Anchovies 2 Can (20 oz)
Mushroom stems 1 Cup (16 tbs)
Oil/Bread crumbs 1 Tablespoon
White sauce 1 Cup (16 tbs)
Parmesan cheese 1/2 Cup (8 tbs)
Salt To Taste
Pepper To Taste



1. Stem the mushrooms and keep aside.

2. Wash and pat the mushrooms heads dry on paper toweling. Keep aside.

3. Butter a casserole dish

4. Preheat the oven to 450°F


5. In a food processor jar, combine the cooked spinach, garlic, egg, parsley, anchovies, mushroom stems and seasoning.

6. Grind well, adding oil or bread crumbs to bind if mixture is too dry or moist.

7. Spoon this filling into the mushroom heads, packing them firmly.

8. Arrange mushrooms, stuffed side up in the casserole dish.

9. Spoon the sauce over them and sprinkle cheese.

10. Bake in the preheated oven for 45 minutes until mushrooms are tender and cheese has melted and lightly browned.


11. Serve the mushrooms hot as an appetizer or as a side course.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 261Calories from Fat 118

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 454 mg18.92%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet