Easy Spinach Stuffed Mushrooms

  • Rating ****

Makes 16 stuffed mushrooms


  • 16 each large fresh white mushrooms
  • 1 package (12 ounces) frozen spinach souffle, thawed


Preheat oven to 400 degrees F.

Remove mushroom stems (use in salads, soups, stir-fries, sautes, etc.). 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 sprinkled with grated Parmesan, if desired.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9730

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