Spinach Souffle Stuffed Mushrooms Recipe
Summary
Interest GroupParty
Ingredients
| 1 package frozen spinach souffle | ||
| Instant minced onion | 1/2 Teaspoon | |
| 2 tablespoons fine dry bread crumbs | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 12 mushrooms, 1 1/2 to 2 inches in diameter | ||
Directions
Remove spinach souffle from foil container and place block in a 1 quart casserole.
Cover with wax paper.
Microwave on medium (50%) for 2 minutes, breaking up with a fork after 1 minute.
Let stand for 5 minutes.
Stir in onion, bread crumbs, and 3 tablespoons of the cheese; set aside.
Wash mushrooms and pat dry.
Gently twist out stems; reserve for other uses.
Mound spinach mixture evenly in mushroom caps.
Place two paper towels on a flat 10 inch plate.
Arrange mushrooms in a circle on plate.
Sprinkle with remaining 1 tablespoon cheese.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes (rotating dish 1/4 turn after 2 minutes, then every minute) or until heated through.
Let stand for 3 minutes before serving.
Cover with wax paper.
Microwave on medium (50%) for 2 minutes, breaking up with a fork after 1 minute.
Let stand for 5 minutes.
Stir in onion, bread crumbs, and 3 tablespoons of the cheese; set aside.
Wash mushrooms and pat dry.
Gently twist out stems; reserve for other uses.
Mound spinach mixture evenly in mushroom caps.
Place two paper towels on a flat 10 inch plate.
Arrange mushrooms in a circle on plate.
Sprinkle with remaining 1 tablespoon cheese.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes (rotating dish 1/4 turn after 2 minutes, then every minute) or until heated through.
Let stand for 3 minutes before serving.
Chef
