Best 2 Spinach Cheese Mushroom Caps Recipes

Craving a delectable appetizer or a hearty vegetarian main course? Look no further than these scrumptious Spinach-Cheese Mushroom Caps! This versatile dish is not only a feast for the taste buds but also a visual delight, making it perfect for any occasion. Baked to perfection, these savory mushroom caps are filled with a delightful trio of spinach, cheese, and mushrooms, offering a symphony of flavors and textures in every bite. Whether you're hosting a party, seeking a meatless meal option, or simply looking for an easy-to-make yet impressive dish, these Spinach-Cheese Mushroom Caps are sure to satisfy. So get ready to embark on a culinary journey as we delve into the secrets of creating this extraordinary dish, with step-by-step instructions and helpful tips to ensure a successful outcome.

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SPINACH-CHEESE MUSHROOM CAPS

Spinach-Cheese Mushroom Caps image

Dainty finger foods like these mushrooms are a nice way to welcome guests into your home. A hearty spinach filling will tide folks over until the meal is served. -Sandy Herman, Marietta, Georgia

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

24 large fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
1/2 cup crumbled feta cheese
1 bacon strip, cooked and crumbled
1/2 teaspoon salt

Steps:

Remove stems from mushrooms; set caps aside. Finely chop the stems. In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender., In a bowl, beat cream cheese until smooth. Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture. Spoon into mushroom caps. Sprinkle with the remaining Parmesan cheese. , Place on a baking sheet. Bake at 400° for 15 minutes or until golden brown.

Nutrition Facts : Calories 202 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 455mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SPINACH & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN

Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin image

Make and share this Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin recipe from Food.com.

Provided by punkyluv

Categories Cheese

Time 33m

Yield 4 caps

Number Of Ingredients 11

Ingredients

4 large portabella mushroom caps
cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
0.5 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly (I used fresh spinach & just sauteed it in Pam and then chopped it up)
1/3 cup chopped bottled roasted red pepper
3/4 cup tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano

Steps:

Preheat oven to 400°.
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
3 points per stuffed portobello cap.
Nutritional Info:
Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

Tips:

Choose fresh and flavorful ingredients. The quality of your ingredients will greatly impact the final dish, so be sure to use the freshest and most flavorful mushrooms, spinach, and cheese that you can find.
Don't overcrowd the pan. When cooking the mushrooms, be sure to give them enough space so that they can brown properly. If you overcrowd the pan, the mushrooms will steam instead of brown, and they will not have as much flavor.
Cook the mushrooms until they are tender. The mushrooms should be cooked until they are tender but still have a little bit of bite to them. If you overcook them, they will become tough and rubbery.
Use a flavorful cheese. The type of cheese that you use will also greatly impact the flavor of the dish. Use a cheese that has a strong flavor, such as Parmesan, cheddar, or blue cheese.
Serve the dish immediately. Spinach and cheese stuffed mushroom caps are best served immediately after they are cooked. This will ensure that the cheese is melted and gooey and the mushrooms are still hot and flavorful.

Conclusion:

Spinach and cheese stuffed mushroom caps are a delicious and versatile dish that can be served as an appetizer, side dish, or main course. They are easy to make and can be customized to your own taste. With a few simple tips, you can make sure that your spinach and cheese stuffed mushroom caps are perfect every time.

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