Stuffed Mushrooms are a great appetizer. This recipe for stuffed mushrooms with spinach is a bit different and is super tasty. I will be serving these stuffed mushrooms on Christmas day but instead of serving them as an appetizer, I will be serving them as a vegetable. I know that is a bit unusual, but I find that if I plan on serving appetizers before my meal, often I am too full to eat the main course. By serving these stuffed mushrooms as a vegetable, I know that I will get to eat them and the main course.
As you can tell this recipe for stuffed mushrooms is a quick and easy to make. Give these stuffed mushrooms a try as an appetizer or as a vegetable. They won’t disappoint you.
Preheat oven to 375°F.
- 1 (10 oz.) pkg. fresh chopped spinach
- 1/2 tsp. instant chicken bouillon
- 18 large mushrooms
- 2 tbsp. butter
- 1/8 tsp. garlic powder
- 1/8 tsp. dry mustard
- 1/8 tsp. seasoned salt
- Parmesan cheese, grated
- Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Sauté chopped mushroom stems in butter.
- Combine spinach and seasonings with chopped mushroom stems. Lightly sauté mushroom caps in butter until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese.
- Place in a shallow pan and bake in a 375°F oven for 15 minutes.
Makes 18 appetizers.