Spinach-Stuffed Mushrooms

Found this recipe from the Kraft food & family magazine. Also available online Kraft foods.

rep Time:
15 min

Total Time:
35 min

Makes:
Makes 40 servings, 1 mushroom each.

What You Need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups hot water

40 fresh mushrooms (about 2 lb.)

2 Tbsp. butter

2 cloves garlic, minced

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1 cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400°F. Mix stuffing mix and water; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing along with spinach and cheeses; mix well.

SPOON evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

Kraft Kitchens Tips

Leftover Stuffing?

Mushrooms vary in size. Any leftover stuffing mixture can be served as a side-dish with chicken.