Plant Based Stuffed Mushrooms with Spinach

Preparation Time20 mins Cooking Time30 mins Makes 14

Plant Based Stuffed Mushrooms with Spinach

Nutritional Information

Calories

54.54kcal (14 serving)

Total Fat

1.48g (14 serving)

Saturated Fat

0.1g (14 serving)

Trans Fat

0.0g (14 serving)

Cholesterol

0.0mg (14 serving)

Sodium

195.91mg (14 serving)

Total Carbs

7.27g (14 serving)

Dietary Fiber

1.29g (14 serving)

Sugars

2.01g (14 serving)

Protein

4.11g (14 serving)

Ingredients List
  1. 28 large mushrooms
  2. 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
  3. 3/4 cup plain panko bread crumbs
  4. 1/2 cup Maille® Dijon Original Mustard

Directions

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1. Preheat oven to 375°. Remove stems from mushrooms and finely chop, reserving 1 cup, (save any remaining for another use).

2. Combine chopped stems with spinach, Asiago, bread crumbs and Maille® Dijon Originale mustard in large bowl.

3. Arrange mushroom caps on baking sheet and evenly fill with filling. Bake 30 minutes or until mushrooms are golden and filling is hot.