November 16, 2010

Spinach Stuffed Mushrooms

Prep: 30 minutes, Bake: 15  minutes, Makes: 12 servings

1  12oz. pkg frozen spinach souffle thawed
1/4 cup seasoned fine dry bread crumbs
1/2 tsp. dried oregano, crushed
24 large fresh mushrooms (1-1/2 to 2 inches in diameter)
2 Tbsp. grated Parmesan cheese

  Preheat oven to 350F. Remove thawed souffle from package, In a small saucepan stir together thawed souffle, bread crumbs, and oregano. Cook and stir spinach mixture over medium-low about 10 minutes or until heated through.
   Meanwhile, wash and drain the mushrooms. Remove stems and discard; reserve caps.
 Fill mushroom caps with spinach mixture. Sprinkle with Parmesan cheese. Place in a 15x10x1-inch baking pan. Bake, covered, in a preheated oven for 15 to 20 minutes or until heated through.

*Note: To thaw frozen spinach souffle, place package in a plastic bag; seal tightly. Place  plastic bag in a bowl of hot water for 25 minutes, changing water twice. Remove thawed souffle from package.

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