• 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


Remove stems from mushrooms; set caps aside. Finely chop the stems. In a skillet, sauté 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 degrees F for 15 minutes or until golden brown.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6561

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