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plate with stuffed mushrooms on a bed of lettuce

Four Cheeses and Spinach Stuffed Mushrooms


Four Cheeses and Spinach Stuffed Mushrooms
Recipe By:
  • Large Portabella Mushroom Cap (number depends on what you are serving or 30 medium regular mushroom caps
  • 1 (10-oz.) pkg. frozen chopped spinach
  • 1 c. Miracle Whip
  • ¼ c. grated Romano Cheese
  • ¼ c. grated parmesan cheese
  • ¼ c. shredded swiss cheese
  • ¼ c. shredded mozzarella cheese
  • Tabasco to taste
  • Creole seasoning to taste
  • Paprika
  • Pimento strips, optional
  1. Select 30 uniform sized mushrooms and remove stems or large portabella mushroom caps. Save stems for other recipes like for gravies, etc.
  2. Place frozen spinach on a microwave safe dish. Cut open top and microwave for 5-7 minutes until tender. When spinach is cool, squeeze all liquid out.
  3. Add all the ingredients to the spinach. Stir until blended. Taste for seasoning.
  4. Spoon a heaping tablespoon of mixture into caps or enough to fill large cap. Garnish with paprika or pimento strips.
  5. Cover and refrigerate until ready to cook.
  6. Place on baking sheet that is sprayed with PAM and place in 375 oven for 5-8 minutes for small mushrooms. The larger mushroom may take a little longer. You should be able to take a sharp knife and insert into mushroom and it should be tender. Remove from oven and serve. You can do the small mushrooms in microwave for about 4-5 minutes. I would not recommend the larger one. Once the larger one is cooked you can reheat in microwave.
*****You can use different stuffings for mushrooms.

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