Spinach Cheese Mushroom Caps
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Vegetable oil||1 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Shredded parmesan cheese||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Strip of bacon||1 , cooked and crumbled|
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.