Spinach Stuffed Mushrooms

Entertaining? Your guests will love these flavorful stuffed mushrooms that are seasoned with our Taste the Seasons Spinach Mushroom mix. During the holidays, they make a delicious appetizer or accompaniment to prime rib.



16 ounces baby portabella mushrooms

1 tablespoon olive oil

1/4 cup panko breadcrumbs

1 package Taste the Seasons Spinach Mushroom mix

4 ounces cream cheese, softened

1/4 cup sour cream

1/2 cup Monterey jack cheese, shredded



Preheat oven to 375°F.

Rinse and dry the mushrooms. Pull off the stems; set the caps aside and chop the stems finely. Heat the oil in a skillet over medium-high heat. Add the chopped mushroom stems and sauté for several minutes. Stir in the panko breadcrumbs and Spinach Mushroom mix. Remove from heat and allow to cool.

In a large bowl, mix together the cream cheese, sour cream and Monterey jack cheese. Fold in the cooled mushroom/panko mixture. Using a spoon, mound the mixture into the mushroom caps. Place on a shallow baking pan or in a baking dish; bake for 20 – 25 minutes. Serve immediately or at room temperature.

Makes about 8 appetizer servings.