Ingredients and Weight:
- Jumbo mushrooms: 8 (each about 2 ounces)
- Butter, unsalted: 2 tablespoons
- Onion, chopped: 1/4 cup
- Celery, chopped: 1/4 cup
- Garlic, minced: 2 cloves
- Breadcrumbs, fresh: 1/2 cup
- Parmesan cheese, grated: 1/4 cup
- Parsley, fresh, chopped: 1 tablespoon
- Spinach, fresh, chopped: 1/2 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Cooking Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Remove stems from mushrooms and finely chop. Set aside.
- Melt butter in a skillet over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
- In a large bowl, combine chopped mushroom stems, breadcrumbs, Parmesan, parsley, spinach, salt, and pepper. Add onion mixture and mix well.
- Fill mushroom caps with stuffing.
- Place mushrooms in a greased baking dish and bake for 20-25 minutes, or until golden brown and filling is hot and bubbly.
Nutritional Information:
- Calories: 150 per mushroom cap
- Fat: 10 grams
- Protein: 8 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
Dish Characteristics:
- Savory and earthy
- Creamy and cheesy
- Easy to prepare
- Perfect for appetizers, snacks, or side dishes
User Comments:
- "These stuffed mushrooms are absolutely delicious! The spinach and Parmesan give them a great flavor."
- "I love the crispy exterior and the moist and flavorful filling. They're a hit at every party I make them for."
- "The perfect bite-sized appetizer that everyone will enjoy."
- "I made these for a potluck and they were a huge success. I'll definitely be making them again."
- "These stuffed mushrooms are a great way to get your kids to eat vegetables."
Special Precautions and Tips:
- Choose mushrooms with firm, white flesh and no blemishes.
- If you don't have fresh breadcrumbs, you can use store-bought dried breadcrumbs.
- To make the dish gluten-free, use gluten-free breadcrumbs.
- For a vegetarian version, replace the bacon with chopped walnuts or almonds.
