Spinach-Cheese Mushroom Caps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Dainty finger foods like these mushrooms are a nice way to welcome guests into your home. A hearty spinach filling will tide folks over until the meal is served. Sandy Herman, Marietta, Georgia Ingredients:
24 large fresh mushrooms |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 package (8 ounces) cream cheese, softened |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1/2 cup plus 2 tablespoons shredded parmesan cheese, divided |
1/2 cup crumbled feta cheese |
1 bacon strip, cooked and crumbled |
1/2 teaspoon salt |
Directions:
1. 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.
2. In a 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.
3. Place on a baking sheet. Bake at 400° for 15 minutes or until golden brown. Yield: 2 dozen.
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