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Spinach Souffle Stuffed Mushrooms Recipe
|Frozen spinach souffle||12 Ounce, thawed (1 Package)|
|Lemon pepper seasoning||To Taste|
|Garlic powder||1 Teaspoon|
|Melted butter||1 Tablespoon|
|Minced onion||1 1⁄2 Tablespoon|
|Butter||3 Tablespoon (3/8 Stick)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1346 Calories from Fat 912
% Daily Value*
Total Fat 103 g158.1%
Saturated Fat 57.1 g285.4%
Trans Fat 0.8 g
Cholesterol 557.9 mg
Sodium 2999.7 mg125%
Total Carbohydrates 58 g19.3%
Dietary Fiber 6.1 g24.5%
Sugars 13.2 g
Protein 50 g100.5%
Vitamin A 228.3% Vitamin C 54.2%
Calcium 93.6% Iron 33.9%
*Based on a 2000 Calorie diet
Combine souffle with lemon-pepper, garlic powder 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.