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Recipe of the Week 12/18: Spinach Dip Stuffed Mushrooms

Spinach Dip Stuffed Mushrooms

Yields 12 Servings


Olive oil spray

1 1⁄2 pounds baby bella mushrooms, or larger white mushrooms for stuffing

Kosher salt

Freshly ground black pepper

10 ounces frozen chopped spinach, thawed and excess liquid squeezed out

4 ounces cream cheese, 1/2 block

1⁄2 cup freshly grated parmesan cheese, plus 2 tablespoons for topping

1 cup part-skim mozzarella cheese

1⁄4 cup chopped scallions, plus extra (optional) green for garnish

2 cloves garlic, minced

1⁄4 cup light sour cream

2 tablespoons Italian seasoned breadcrumbs, or gluten-free panko


  1. Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
  2. Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
  3. Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
  4. Finely chop stems and place them in a large mixing bowl.
  5. To the large bowl, add the spinach, cream cheese, 1⁄2 cup parmesan cheese, mozzarella, scallions, garlic, sour cream, 1⁄4 teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.
  6. Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.
  7. In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
  8. Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for
  9. 25-30 minutes, rotating pans halfway through cooking to allow for even browning.
  10. Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.

Meal Plan Check Boxes:

1 Protein
1 Fat
1 Vegetable

Nutritional Facts: 3 medium stuffed mushrooms, Calories: 105 kcal, Carbohydrates: 5 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 20 mg,
Sodium: 219 mg, Fiber: 1 g, Sugar: 2 g

Adapted From:

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