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Spinach Souffle Stuffed Mushrooms

21st.Century.Chef's picture
Ingredients
  Frozen spinach souffle 12 Ounce, thawed (1 Package)
  Lemon pepper seasoning To Taste
  Garlic powder 1 Teaspoon
  Salt To Taste
  Mushrooms 18
  Melted butter 1 Tablespoon
  Minced onion 1 1⁄2 Tablespoon
  Butter 3 Tablespoon (3/8 Stick)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 375°F.
Combine souffle with lemon-pepper, garlic powder and salt.
Remove stems from mushrooms and set aside.
Dip mushroom caps in melted butter and place on baking sheet.
Finely mince stems.
Add minced onion and blend well.
Melt remaining butter in small skillet over medium heat.
Add onion mixture and saute until softened.
Combine with spinach and blend well.
Fill mushroom caps with spinach mixture, mounding slightly in center
Sprinkle with cheese.
Bake until filling is set and cheese is golden, about 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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