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Spinach Souffle Stuffed Mushrooms Recipe
|Frozen spinach souffle||1 Cup (16 tbs) (1 Package)|
|Instant minced onion||1⁄2 Teaspoon|
|Dry bread crumbs||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Mushrooms||12 (1 1/2 To 2 Inches In Diameter)|
Serving size: Complete recipe
Calories 723 Calories from Fat 378
% Daily Value*
Total Fat 42 g65.1%
Saturated Fat 20.5 g102.3%
Trans Fat 0.5 g
Cholesterol 310.6 mg
Sodium 2065.8 mg86.1%
Total Carbohydrates 46 g15.5%
Dietary Fiber 5.2 g20.8%
Sugars 10.1 g
Protein 42 g83.3%
Vitamin A 140.7% Vitamin C 36.8%
Calcium 80.3% Iron 31.5%
*Based on a 2000 Calorie diet
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.