Stuffed Mushroom Caps

Chopped spinach and Parmesan join forces to make this uncomplicated appetizer completely irresistible.

Cook time: 20-22 min | Prep time: (X) min | Serves: (X) | Yields: 48 mushroom caps
  • 48 fresh whole baby portabella, cremini, or white mushrooms (1 1/2 to 2 inches in diameter)
  • 1 package (8 oz) cream cheese, softened
  • 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
  • 1 cup freshly grated Parmesan cheese (divided)
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1/8 tsp. ground red pepper (cayenne)
  • ½ cup Progresso® panko crispy bread crumbs
  • 2 Tbsp. butter or margarine, melted
  1. Heat oven to 350ºF. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
  2. In small bowl, mix remaining 1/2 cup Parmesan cheese, the breadcrumbs and butter. Sprinkle breadcrumb mixture over filled mushroom caps, pressing lightly.
  3. Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.

View Party Plan: Black and White Bash