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.