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Cheese-Stuffed Mushrooms

Recipe information

  • Yield

    yields 2 dozen

Ingredients

24 fresh mushrooms, stems removed
One 10-ounce package frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion with tops
Salt to taste
1 cup grated Parmesan cheese

Preparation

  1. Preheat oven to 350 degrees. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.

Paula Deen's Kitchen Classics
TagsMushroomVegetableSpinachLeafy GreensParmesanCheeseDairyFetaStarterGluten FreeNut FreeVegetarianKetoEasyOven BakeCookbooks
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