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STUFFED MUSHROOMS ! Recipe

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This recipe for STUFFED MUSHROOMS !, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 whole large fresh mushrooms
2 tsp. minced onion1 tbsp. butter
1 10 0z. pkg. frozen chopped spinach, cooked and drained
1/2 tsp. salt
1/8 tsp. white pepper
2 tbsp. Parmesan cheese
2 tbsp. butter

Directions:
Directions:
Clean mushrooms. Remove stems and chop fine. Saute stems with onion in 1 tbsp. butter until soft. Add chopped spinach, salt and pepper. Cook until spinach is dry, stirring constantly. Remove from heat. Stir in Parmesan cheese. Arrange mushroom caps in skillet with 2 tbsp. melted butter. Saute caps; drain and let cool. Mound one teaspoon of spinach mixture on each mushrooms cap. Arrange caps in a casserole dish. Bake at 350 for 30 min. Or if you prefer, mound one teaspoon of spinach mixture on each mushroom cap and arrange i skillet with 2 tbsp. melted butter. saute on top of stove for 2 min. Bake at 350 for 20 min.

Number Of Servings:
Number Of Servings:
12 larger or 24 to 30 small
Personal Notes:
Personal Notes:
For party size servings, use smaller mushrooms and fill through large opening in pastry bag.

 

 

 

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