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Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms is from The Hucks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large mushrooms per serving
bread crumbs
1/4 cup onions, finely chopped
2 tbsp. Cognac
1 package Stouffer's Spinach souffle
pinch nutmeg
freshly ground pepper
salt
butter
Directions:
Directions:
Remove mushroom caps and set aside. Chop mushroom stems and sauté with onion in a small amount of butter. Add bread crumbs in equal amounts of the mushroom-onion mixture. Add salt and freshly ground pepper to taste and a good pinch of nutmeg. Stir in Cognac. Mix well. Place mushroom caps in a lightly buttered, shallow baking dish. Fill mushroom caps with the bread stuffing. Thaw one package Stouffer Spinach soufflé. Spoon soufflé onto top of each stuffed mushroom cap, mounding high up to an inch. Bake in hot oven (375-400º) until mushroom caps are tender and spinach is well puffed. This is simple to do, fun to do, and is oh-so-elegant with a beef roast or steak. Can be done well ahead of time and refrigerated until baking time. Allow to come to room temperature before baking.

 

 

 

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