Monday, January 25, 2010

Spinach Stuffed Mushrooms

These are a little time consuming, but delicious. There is usually a little extra stuffing left over, so I've also come up with a recipe for that! I'll post the original recipe that I found on, then I'll tell you what I did differently.

Kraft's recipe:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups  hot water
40 fresh mushrooms (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

HEAT oven to 400ºF.
MIX stuffing mix and water in large bowl; 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 with spinach and cheeses; mix well.
SPOON into mushroom caps. Place, filled-sides up, in shallow pan.
BAKE 20 min. or until mushrooms are tender and filling is heated through.

What I did differently...
First of all, two cloves of garlic are never enough. I love garlic! I used about six cloves. All the better to keep the sparkly vampires away! I wanted to be sure there was a lot of extra stuffing for my dinner the next night, so I added some extra bread crumbs and extra cheeses too. I also used about 4 tbsp of butter instead of two. Next time I may add bacon!

Also, for removing the stems and hollowing out the mushrooms I have a really great tool. It's a melon baller on one side and this other thing on the other side...

I use this for mushrooms, scooping out jalapenos and coring tomatoes. It is one of my favorite kitchen tools.


  1. Christy,
    Your thanksgiving meal was AMAZING! We all enjoyed it! Thank you!
    Secondly, I've been looking for a stuffed mushroom recipe for an upcoming holiday party. This one sounds perfect! I'm just going to switch out the chicken stuffing for some all-natural, vegetarian stuffing.
    I love your blog! You rock!

  2. Thanks Sabrina! It was nice to see you and your family again. I hope you enjoy the mushrooms. I love that they are versatile and can be done as a vegetarian dish too!