Stuffed Mushroom Caps

Serves: 18
Total Calories: 96


18 mushrooms large, cleaned and stemmed
1/4 cup butter real
1 (12-ounce) package frozen spinach soufflé thawed
6 green onions minced
1/4 cup Parmesan cheese grated


Grease a shallow baking dish or large pie plate. In a large skillet over medium heat sauté mushroom caps in butter for 1 to 2 minutes. Remove set aside.

To same skillet add spinach and onions. Cook and stir over low heat for 3 minutes or until heated through. Fill mushroom caps with spinach mixture (it will be thin). Dust with cheese. Place in baking dish. Cover and chill until ready to serve.

To serve, broil 5 to 6 inches from heat source for 1 to 2 minutes.

Nutritional Facts:

Serves: 18
Total Calories: 96
Calories from Fat: 41

This Stuffed Mushroom Caps recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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