Creole-Style Stuffed Mushrooms
- Total Time
Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.
olive oil cooking spray1 spray(s)
button mushrooms1 pound(s), about 24 large mushrooms
olive oil1 tsp
uncooked onion(s)¼ cup(s), chopped
sweet red pepper(s)¼ cup(s), chopped
chopped frozen spinach10 oz, thawed and drained
whole wheat bread2 ½ slice(s), chopped into bread crumbs
Creole seasoning1 tsp, or Cajun seasoning
ground turmeric¼ tsp
- Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
- Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
- Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
- Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)