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EASY SPINACH STUFFED MUSHROOMS
Source of Recipe
from the Mushroom Council
List of Ingredients
16 large fresh white mushrooms
1 pkg (12 oz.) frozen spinach souffle, thawed (like Stouffer's)
Parmesan Cheese
Recipe
Preheat oven to 400ºF. Remove mushroom stems. Spray both sides of caps with nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan. Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap with spinich souffle. Bake until hot, about 10 minutes. Serve as an appetizer or side dish with grated Parmesan cheese, if desired.
YIELD: 4 Portions
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