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Spinach Stuffed Mushroom Caps

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Recipe

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Yield

4 servings

Prep

5 min

Cook

20 min

Ready

28 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 large mushrooms
fresh
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1 x spinach, frozen
defrosted, about 1 box
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½ teaspoon dill weed
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¼ teaspoon nutmeg
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4 ounces cottage cheese (low-fat 1%)
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2 ounces feta cheese
crumbled
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4 tablespoons sesame seeds
optional
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Ingredients

Amount Measure Ingredient Features
12 large mushrooms
fresh
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1 x spinach, frozen
defrosted, about 1 box
* Camera
2.5 ml dill weed
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1.3 ml nutmeg
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115.6 ml/g cottage cheese (low-fat 1%)
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57.8 ml/g feta cheese
crumbled
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6E+1 ml sesame seeds
optional
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Directions

Preheat oven to 350℉ (180℃).

Clean mushrooms.

Remove and dice stems.

Set caps on baking sheet.

Mix all remaining ingredients, except sesame seeds, with the diced stems.

Mound mixture in caps.

Roll in sesame seeds and pat mixture firmly into caps.

Bake 20 minutes or until bits of exposed cheese brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 11057% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 109mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 1% Vitamin C 2%
Calcium 15% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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