3 cheese stuffed mushrooms
(1 RATING)
Makes a great appetizer for the pre-football games.....
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prep time
5 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 8 ounces fresh portabello mushrooms stems removed
- 2 teaspoons canola oil
- 1/2 cup frozen, chopped spinach - thawed & drained
- 1/2 cup mexican blend shredded cheese
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 3 tablespoons tomato paste
- 1 teaspoon italian bread crumbs
- - salt & pepper to taste
How To Make 3 cheese stuffed mushrooms
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Step 1Preheat oven to 325'.....Clean mushrooms with damp cloth & remove stems (set aside) and scoop out the middle of the mushroom cap...In a large skillet put the stems in the oil until softened.
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Step 2Add the other ingredients into the skillet once the mushroom stems have softened and cook just until everything is heated through....
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Step 3Using a small spoon, scoop the mixture into the mushroom caps...place in a baking dish and bake for approximaltey 20 minutes or until you see liquid starting to form under the caps....take out of the oven & I always have a little Parmesan cheese left to sprinkle on the tops after they've come out of the oven.....
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