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Cheese and Spinach-Stuffed Mushrooms
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Prep Time:
20 minutes
Total Time:
45 minutes
Elevate your Halloween party with spooky stuffed mushrooms coated in delicious Progresso® bread crumbs.
Ingredients:
  • 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
  • 1 package (8 oz) cream cheese, softened
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat the oven to 350°F. Remove and discard mushroom stems, keeping the caps. In a big bowl, combine cream cheese, spinach, 1/2 cup Parmesan cheese, salt, and both peppers until fully mixed. Fill mushroom caps generously with the mixture. Arrange mushrooms on an ungreased 17x12-inch half-sheet pan.
  • Combine the remaining 1/2 cup of Parmesan cheese with bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the filled mushroom caps, gently pressing down.
  • Bake for 20-22 minutes until piping hot. Serve right away.

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