- title
- Cheese Stuffed Mushrooms
- notes
-
- yield
- 24 Mushrooms
- cat
- Appetizers & Beverages
- contributor
- Lori Neuman
- origin
-
- ingredients
- 24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
`1/2 cup finely chopped green onion, with tops
1 teaspoon House Seasoning, recipe follows
Salt, to taste
1 cup grated Parmesan
House Seasoning (1 tsp. total needed for the recipe)
1 1/3 Tablespoon cup salt
1 teaspoon black pepper
1 teaspoon garlic powder
- instructions
- Preheat oven to 350°F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.
