Stuffed Fungus Cups

Name: Stuffed Fungus Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter); 0 teaspoons freshly ground black pepper; 2 Tbsps butter or margarine, melted; 227 grams package cream cheese, softened; 255 grams box Green Giant® frozen chopped spinach, thawed, squeezed to drain; 0 teaspoons ground red pepper (cayenne); 118 milliliters Progresso® panko crispy bread crumbs; 237 milliliters freshly grated Parmesan cheese; 1 teaspoons salt

Stuffed Fungus Cups might be a good recipe to expand your side dish collection. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 100 calories, 4g of protein, and 8g of fat. This recipe serves 16. A mixture of ground pepper, salt, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly.

Ingredients you will need

Parmesan