"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach Souffle Stuffed Mushrooms Recipe

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This recipe for Spinach Souffle Stuffed Mushrooms, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Edge


1 12-ounce package frozen spinach souffle, thawed
lemon pepper seasoning
fresh garlic, shopped
12 to 18 mushrooms
1/2 stick melted better
2 T. minced onion
Freshly grated Parmesan cheese

Preheat oven to 375.
Combine souffle with lemon pepper, fresh garlic and salt.
Remove stems from mushrooms and set aside. Dip mushroom caps in melted butter and place on baking sheet. Finely mince stems; add minced onion and blend well. Melt remaining butter in small skillet over medium heat. Add onion mixture and saute until softened. Combine with spinach and blend well.

Fill mushroom caps with spinach mixture, mounding slightly in center. Sprinkle with cheese. Bake until filling is set and cheese is golden, about 12 to 15 minutes.

One idea is to use small mushrooms when serving this as an appetizer, but try using larger ones if you'd like to serve this as a vegetable side dish to complete a meal.




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