Spinacn Cheese Musk Room Caps Recipe
Ingredients
| Mushrooms | 24 Large | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1 tablespoon olive or vegetable oil | ||
| Cream cheese | 1 , softened | |
| Frozen chopped spinach package | 1 , drained | |
| 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided | ||
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| 1 bacon strip, cooked and crumbled | ||
| Salt | 1/2 Teaspoon | |
Directions
Remove stems from mushrooms; set caps aside.
Finely chop the stems.
In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender.
In a mixing bowl, beat cream cheese until smooth.
Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture.
Spoon into mushroom caps.
Sprinkle with the remaining Parmesan cheese.
Place on a baking sheet.
Bake at 400° for 15 minutes or until golden brown.
Finely chop the stems.
In a skillet, saute the chopped mushrooms, onion and garlic in oil until tender.
In a mixing bowl, beat cream cheese until smooth.
Add the spinach, 1/2 cup Parmesan cheese, feta cheese, bacon, salt and mushroom mixture.
Spoon into mushroom caps.
Sprinkle with the remaining Parmesan cheese.
Place on a baking sheet.
Bake at 400° for 15 minutes or until golden brown.
Chef
