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Spinach Souffle Stuffed Mushrooms
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- #92968
The spinach filling becomes light and puffy while it cooks. Even spinach-haters admit that they love these bite-sized appetizers. Most grocery stores carry frozen spinach souffle along with the frozen meals or frozen vegetables.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
24 large (1.5 to 2 inch diameter) mushrooms
1/4 cup melted margarine or butter
1 package (12 ounce size) frozen spinach souffle, defrosted (like Stouffer's brand)
1 cup soft bread crumbs
2 teaspoons lemon juice
1 teaspoon dried minced onion, optional
1/4 teaspoon salt
Parmesan cheese, grated
directions
Thoroughly wash mushrooms; remove stems. (Dispose of stems or save for another use.) Brush the insides of the mushroom caps with melted margarine or butter and place stem side up on a large, greased baking sheet.
Preheat oven to 375 degrees F.
In a medium bowl, thoroughly combine the spinach souffle, bread crumbs, lemon juice, onion and salt. Fill each mushroom cap with the spinach mixture. Sprinkle the filled mushrooms evenly with Parmesan cheese.
Place the baking sheet in the oven and bake for 18 - 20 minutes or until the spinach filling is firm and the mushrooms are slightly soft.
added by
GrandmaMom
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 31, 2018
LuVd this Recipe
August 31, 2016
Most stuffed mushroom recipes call for chopping the stems and adding that to the filling which I've never cared for. I saw this recipe didn't do that so I tried it and loved it. I'm not a huge spinach fan but my family is and we all really loved it.