Plant Based Stuffed Mushrooms with Spinach
- Preparation Time : 20 mins | Cooking Time : 30 mins | Makes 14 Servings
Plant Based Stuffed Mushrooms with Spinach
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 54.54 kcal |
| Total Fat | 1.48 g |
| Saturated Fat | 0.1 g |
| Sodium | 195.91 mg |
| Dietary Fiber | 1.29 g |
| Sugars | 2.01 g |
| Protein | 4.11 g |
Ingredients List
- 28 large mushrooms
- 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
- 3/4 cup plain panko bread crumbs
- 1/2 cup Maille® Dijon Original Mustard
DIRECTIONS
-
Preheat oven to 375°. Remove stems from mushrooms and finely chop, reserving 1 cup, (save any remaining for another use).
-
Combine chopped stems with spinach, Asiago, bread crumbs and Maille® Dijon Originale mustard in large bowl.
-
Arrange mushroom caps on baking sheet and evenly fill with filling. Bake 30 minutes or until mushrooms are golden and filling is hot.
