Spinach Souffle Stuffed Mushrooms Recipe
Ingredients
| 1 12-ounce package frozen spinach souffle, thawed | ||
| Lemon-pepper seasoning | ||
| Garlic powder | ||
| Salt | To Taste | |
| Mushrooms | 18 | |
| Melted butter | ||
| Onion | 1 1/2 Tablespoon, minced | |
| Butter | 3 Tablespoon | |
| Freshly grated Parmesan cheese | ||
Directions
Preheat oven to 375°F.
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.
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.
Chef
