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Spinach-Cheese Mushroom Caps

Source: Taste of Home
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  2 Dozen
24 large fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil or vegetable oil
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup plus 2 tablespoons shredded parmesan cheese, divided
1/2 cup crumbled feta cheese
1 bacon strip, cooked and crumbled
1/2 teaspoon salt
Spinach-Cheese Mushroom Caps Recipe at
Remove stems from mushrooms; set caps aside. Finely chop the stems. In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender.

In a mixing bowl, beat cream cheese until smooth. Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture. Spoon into mushroom caps. Sprinkle with the remaining Parmesan cheese. Place on a baking sheet. Bake at 400 F degrees for 15 minutes or until golden brown.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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