Garlic Cheesy Stuffed Mushrooms
| 8 |
38 |
154 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
28 min |
1
|
Ingredients
|
15
|
Mushrooms
|
|
1 tbsp
|
Avocado oil
|
|
2 tbsp
|
Garlic
(chopped)
|
|
1/2 tbsp
|
Kosher salt
(to taste)
|
|
1/2 tbsp
|
Black pepper
(freshly ground; to taste)
|
|
227 gm
|
Cream cheese
(softened)
|
|
4 cups
|
Spinach
(fresh)
|
|
2 tbsp
|
Parsley, fresh
(chopped)
|
Instructions
- Preheat oven to 350° F
- Cut the stems off of each of the mushrooms and finely chop them,
- setting the mushroom caps aside for later.
- Cook the chopped stems with the garlic, spinach, salt, and pepper for
- about six to eight minutes. Remove from heat.
- In a medium bowl, combine cooked stems, spinach, cream cheese,
- parsley, salt, and pepper, mixing until evenly combined. The mixture
- should be thick.
- Space out the mushroom caps evenly on a baking sheet, upside down.
- Spoon a generous amount of the cream cheese mixture on top of each
- mushroom.
- Top each mushroom with a sprinkle of cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
