STUFFED MUSHROOMS WITH BACON AND CREAM CHEESE RECIPES

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CHEESE AND SPINACH-STUFFED MUSHROOMS - BETTYCROCKER.CO…



Cheese and Spinach-Stuffed Mushrooms - BettyCrocker.co… image

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 9

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
  • In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
  • Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 185 , CarbohydrateContent 165 g, FatContent 1 , FiberContent 4 g, ProteinContent 11 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 300 mg

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