Florentine Stuffed Mushroom Caps
Cheesy, creamy and oh so yummy!
- Prep time: 15 min
- Makes: 24 stuffed caps
- Cook time: 20 min
Per Serving (2 mushrooms)
- Calories 60
- Saturated Fat 1.5 g
- Fat 3 g
- Cholesterol 5 mg
- Carbohydrates 4 g
- Fibre 0 g
- Sugars 1 g
- Protein 4 g
- Sodium 220 mg
- Potassium* 150 mg
- Iron 0.5 mg
- Calcium 75 mg
- 4 oz / 125 g
- light, plain brick-style cream cheese
- 1/2 cup / 125 g
- Egg Creations Fat Free Garden Vegetable, well shaken
- 4 tbsp / 60 ml
- grated Parmesan cheese, divided
- cloces of garlic, minced
- 1/4 tsp / 1 ml
- each salt and pepper
- ground nutmeg (optional)
- 2 cup / 500 ml
- finely chopped fresh spinach
- 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 eggs, half the Parmesan cheese, 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 Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.Learn More
Tips: Storing Leftovers
Did you know, leftover omelets, quiches and frittatas freeze well and can be quickly reheated in the microwave for a speedy breakfast, lunch or supper.