Spinach-Stuffed Mushrooms
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 24
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 30
Servings: 24
Difficulty: easy
PAM® Olive Oil No-Stick Cooking Spray
2 pkgs (16 oz each) large mushrooms
1 small onion, chopped
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1/4 cup dry unseasoned bread crumbs
1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
1 tablespoon chopped pimiento
1/2 teaspoon dried oregano leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 24 mg | 2% |
Carbohydrate | 3 g | 1% |
Cholesterol | 1 mg | 0 |
Total Fat | 1 g | 1% |
Iron | 1 mg | 4% |
Calories | 20 kcal | 1% |
Sodium | 33 mg | 1% |
Protein | 1 g | 3% |
Saturated Fat | 1% | |
Sugars | 1 g | 0 |
Vitamin C | 2 mg | 3% |
Preheat oven to 425°F. Spray baking sheet with cooking spray. Remove stems from mushrooms; set caps aside. Finely chop stems.
Spray large skillet with cooking spray; heat over medium-high heat. Add mushroom stems and onion; cook 5 minutes or until onion is tender, stirring frequently. Remove from heat. Stir in spinach, bread crumbs, cheese, pimiento and oregano.
Place mushroom caps, stem-side up, on prepared baking sheet. Fill with spinach mixture.
Bake 10 to 15 minutes or until mushrooms are tender and filling is hot.
Spinach-Stuffed Mushrooms