Stove Top Spinach Mushroom Stuffing Recipes

STUFFING-STUFFED MUSHROOMS

Steps:

• Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

SPINACH AND MUSHROOM STUFFING BALLS

Steps:

• Heat oven to 400°F.
• Mix stuffing, water and butter in a large bowl. Add all additional ingredients and mixed until well blended.
• Shape into 60 balls, about 1 inch across.
• Place in a single layer on a greased baking sheet. Chill 2 hours.
• Bake 15 to 20 minutes or until lightly browned.

STOVE TOP SPINACH BALLS

Steps:

• Preheat oven to 400. Mix stuffing mix, hot water and butter in large bowl until well blended.
• Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1-inch in diameter. Place in single layer in 15x10x1-inch baking pan sprayed with cooking spray.
• Bake 15 to 20 minutes or until lightly browned.

SPINACH-STUFFED MUSHROOMS RECIPE - (3.3/5)

Steps:

• 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. Nutrition Bonus: These appetizers can help you eat right. And as a bonus, they contain spinach which provides vitamin A. Nutrition Information Per Serving: 50 calories, 2.5g total fat, 1.5g saturated fat, 5mg cholesterol, 150mg sodium, 4g carbohydrate, less than 1g dietary fiber, less than 1g sugars, 4g protein, 20%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 2%DV iron.