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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Stuffed Mushrooms Recipe

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This recipe for Spinach Stuffed Mushrooms 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:  
1 (12 oz.) pkg. Stouffer's® Spinach soufflé
2 tbsp. butter
onion powder
14-16 large mushroom caps ( I use Bella)
Italian breadcrumbs
¼ c. Romano cheese, grated
Directions:
Directions:
Cook spinach soufflé per instructions on box. Melt butter while cooking spinach and place some in the center of each mushroom. Place in oven at 350ºF and cook until just tender. Stir breadcrumbs and Romano with a little melted butter to hold together. When spinach is cooked, stir and stuff mushroom caps with this and top with the crumb and cheese mixture.
Put under the broiler just until the crumb/ cheese mixture slightly toasts.
Serve with a mild hot sauce. I use Pepperdeaux® but you can use any Tabasco® type hot sauce.

 

 

 

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