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Spinach and Lemon Stuffed Mushrooms

Spinach and Lemon Stuffed Mushrooms
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WebMD Recipe from

Make a LOT of these because they will simply fly off the platter. These are a great party food, no plate or napkin necessary. Just pick up and eat. Repeat until full.

  • 1/2 cup
    frozen spinach, defrosted and squeezed dry
  • 1/2 cup
    cheddar cheese, shredded
  • 2 ounces
    cream cheese, softened
  • 2 tablespoons
    olive oil
  • garlic clove, minced
  • 3 tablespoons
    lemon juice
  • scallions, sliced thin
  • 1/2 teaspoon
  • 24 large
    mushrooms, stems removed
  • 1/4 cup
    olive oil
  • 1 teaspoon
    lemon juice
  • 1/2 cup
    store-bought bread crumbs or Panko
    salt and pepper
  1. For the topping: Process first 8 ingredients in food processor until smooth. Transfer to Ziploc bag until ready to use.
  2. For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
  3. Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover with plastic wrap and store in the refrigerator.)
  4. Press each cap (stuffing side down) into bread crumbs and arrange (topping side up) on rack. Bake until filling is hot and topping is golden, about 10 minutes. Cool about 5 minutes before serving.
Nutritional Information

Makes: 24 servings
  • Calories63
  • Carbohydrates2.8 g
  • Cholesterol5 mg
  • Fat5.2 g
    • Saturated fat1.5 g
  • Sodium91 mg
  • Protein1.9 g
  • Sugars.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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