The recipes are not intended to be a substitute for individual professional dietary or medical advice. For any individual trying these recipes it is recommended to consult with a qualified healthcare professional or nutritionist regarding any specific medical and/or dietary concerns or restrictions.
The information, views and opinions expressed in this content are those of the recipe author and, unless stated expressly to the contrary, are not necessarily those of Johnson & Johnson or its affiliates (“J&J”). J&J cannot guarantee the accuracy of the data included in this content. Neither J&J nor any person acting on behalf of J&J may be held responsible for the use which may be made of the information contained in this content.
open
Homepage

Stuffed Mushrooms with Spinach

Stuffed Mushrooms with Spinach
Serves
12
Total time
25 Minutes
Course
Side, Starter
Difficulty
Average

Ingredients

  • 12 small mushrooms
  • 1 cup frozen spinach thawed and drained
  • 1  cup  mozzarella divided, shredded
  • 115 g cream cheese softened
  • 8 sundried tomatoes, chopped
  • 1 tsp garclic powder
  • 1/2 tsp salt

Methods

  1. Preheat the oven to 200°C.

  2. Take the stems off the mushrooms and discard them.

  3. Mix together half of the mozzarella with the remaining ingredients. Fill the mushrooms with this mixture, allowing it to overflow as the filling will reduce in size. Sprinkle the rest of the mozzarella on top.

  4. Bake for 20-25 minutes, until the mushrooms are tender, and the cheese is golden brown.

Nutrition facts

Per Serving:
74 calories;
fat 5.5g;
carbohydrates 2.9g;
fibre 0.8g;
iron 0.005g;
protein 4g

You might also like...