"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spinach Stuffed Mushrooms, by Mom, is from Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package white mushrooms 1 medium onion, minced 1 package frozen chopped spinach 1 T. butter 1 small package shredded Swiss cheese.
Remove mushroom stems and wipe mushrooms with a damp cloth to clean. Meanwhile, cook spinach according to the direction on the package and drain very well. Saute the onions in the butter until very soft. Combine the spinach, onions and swiss cheese in a bowl. Fill mushroom caps and place on jelly roll pan. Bake at 350°F until mushrooms are tender and the cheese is melted. Serve warm ( can be reheated).
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