Spinach Stuffed Mushrooms
4

Makes about 2 dozen

We asked our Whole Story blog readers to submit their best holiday appetizer for less than 50 cents each piece. Here's our favorite, from Susan K., who got her recipe printed in The Whole Deal value guide and received a $50 gift card.

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    Ingredients: 
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 (8 ounce) packages button or baby bella mushrooms, stems removed and finely chopped, caps left intact
    • 1 small yellow onion, chopped
    • Salt and ground black pepper to taste
    • 1 (1 pound) package frozen spinach, thawed and squeezed of excess water
    • 6 ounces Feta cheese, crumbled
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    Method: 

    Preheat oven to 350°F. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushroom stems, onions, salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a large bowl along with spinach, toss well; set aside to cool. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add Feta, salt and pepper to spinach mixture then divide filling evenly between mushrooms, mounding it in the center of each. Drizzle mushrooms with remaining 1 tablespoon oil and bake until softened and juicy, about 20 minutes.

    Nutritional Info: 
    Per Serving:Serving size: 1 stuffed mushroom, 40 calories (25 from fat), 3g total fat, 1g saturated fat, 5mg cholesterol, 140mg sodium, 2g carbohydrate (1g dietary fiber, 1g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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