Spinach Lemon Stuffed Mushrooms

Spinach and Lemon Stuffed Mushrooms

By Dana Treat
WebMD Recipe from Foodily.com

Picture of Spinach and Lemon Stuffed Mushrooms Make a LOT of these because they will simply fly off the platter. These are a great party food, no plate or napkin necessary. Just pick up and eat. Repeat until full.


1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz. cream cheese, softened
2 tbsp. olive oil
1 garlic clove, minced
3 tbsp. lemon juice
3 scallions, sliced thin
1/2 tsp. salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp. lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or Panko


For the topping: Process first 8 ingredients in food processor until smooth. Transfer to Ziploc bag until ready to use.

For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.

Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover with plastic wrap and store in the refrigerator.)

Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack. Bake until filling is hot and topping is golden, about 10 minutes. Cool about 5 minutes before serving.

Adapted From "Cook’s Illustrated"

Total Servings: 24

Nutritional Information Per Serving

Calories: 63
Carbohydrates: 2.8 g
Cholesterol:  5 mg 
Fat: 5.2 g 
Saturated Fat: 1.5 g 
Sodium: 91 mg 
Protein: 1.9 g
Sugar: .6 g

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