Florentine Stuffed Mushroom Caps
Cheesy, creamy and oh so yummy!
- Prep time: 15 min
- Makes: 24 servings
- Cook time: 20 min
PER SERVING (2 mushrooms)
- Fat.4 g
- Saturated Fat.2 g
- Cholesterol.43 mg
- Carbohydrates.4 g
- Fibre.1 g
- Sugars.1 g
- Protein.4 g
- Sodium.219 mg
- Potassium*.157 mg
- Calcium.70 mg
- Iron.0.4 mg
|4 oz / 125 g||light, plain brick-style cream cheese|
|1/2 cup / 125 g||Egg Creations Whole Eggs Mushroom & Spinach, well shaken|
|4 tbsp / 60 ml||grated Parmesan cheese, divided|
|2||cloces of garlic, minced|
|1/4 tsp / 1 ml||each salt and pepper|
|pinch||ground nutmeg (optional)|
|2 cup / 500 ml||finely chopped fresh spinach|
|24||large cremini mushrooms, stems removed|
|1/3 cup / 75 ml||panko breadcrumbs|
|2 tsp / 10 ml||olive oil|
Preheat the oven to 400°F (200°C). Beat the cream cheese until light and fluffy. Beat in the eggs, half the Parmesan cheese, the garlic, salt, pepper and nutmeg (if using) until smooth; stir in the spinach. Divide the mixture evenly between the mushroom caps.
Arrange the caps on a parchment lined baking sheet. Toss the breadcrumbs with the remaining Parmesan cheese and oil. Sprinkle over the mushrooms. Bake for 20 minutes or until the mushrooms are tender and the filling is set.
Add some hot sauce to the cheese spinach mixture for an appetizer with some kick.
Panko is a popular Japanese style breadcrumb that can be found in the seafood, bakery or international sections of most supermarkets.
Save the mushroom stems for another use such as a stuffing, pasta dishes or casseroles.
Egg Creations Whole Eggs Mushroom & Spinach
Eggs spruced up with mushrooms and spinach.Learn More