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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Stuffed Mushrooms TDF* (archive recipe) Recipe

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This recipe for Spinach Stuffed Mushrooms TDF* (archive recipe) is from Treasures from the Galley, 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:  
3 large boxes large-size button mushrooms
½ c. feta cheese
1 box frozen chopped spinach. thawed
¼ c. Romano cheese, freshly grated
3 large cloves garlic, minced
¼ lb. provolone cheese,grated
½ bunch parsley, minced
1 tbsp. fresh basil, minced
1 bunch green onions, minced
salt and pepper to taste
optional: 1 tbsp. minced black olives, ¼ c. olive oil
Directions:
Directions:
Preheat oven to 350°F. Clean mushrooms, reserving the stems for tomorrow morning's omelet. Lightly oil baking sheet. Place mushroom caps upside down on baking sheet.
Mix remaining ingredients together, adding a little olive oil if the mixture seems dry. Loosely stuff mushrooms with spinach mixture, mounding mixture on top of caps.
Bake at 350°F for 12-20 minutes. The cheese should be melted, and the tops just beginning to brown. Do not overcook.
Open a bottle of wine and enjoy!

*TDF= To Die For! This archive recipe recovered by Philip Kropf.

 

 

 

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