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- 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. &copy; 2002. All rights reserved.
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