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Tomato And Spinach Stuffed Mushrooms Recipe
|Flat mushrooms||6 Large|
|Grated mozzarella cheese||3 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Chopped fresh chives||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||3 , finely chopped|
|Spinach leaves||2 , stalk removed and finely shredded|
|No salt added tomato paste||1 Tablespoon|
|Fresh breadcrumbs||45 Gram (3/4 Cup)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 555 Calories from Fat 278
% Daily Value*
Total Fat 32 g48.5%
Saturated Fat 11 g55.1%
Trans Fat 0 g
Cholesterol 48.8 mg
Sodium 840.6 mg35%
Total Carbohydrates 46 g15.2%
Dietary Fiber 3.4 g13.8%
Sugars 5.8 g
Protein 26 g52.6%
Vitamin A 44.1% Vitamin C 34%
Calcium 52.3% Iron 25%
*Based on a 2000 Calorie diet
2.To make filling, heat 1 teaspoon oil in trypan, cook garlic and shallots for 1-2 minutes.
Stir in spinach and tomato paste, cook for 2-3 minutes.
Fold through bread crumbs.
Season to taste with pepper.
3.Brush mushroom caps with remaining oil and place on an oven tray.
Combine mozzarella and Parmesan cheeses.
Spoon filling into mushroom caps, top with cheese mixture and sprinkle with chives.
Bake at 200"C for 10-15 minutes.