Spinach Souffle Stuffed Mushrooms
|Mushrooms||6 (Each At Least 2 Inches In Diameter)|
|Garlic powder||1 Dash|
|All purpose flour||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Remove stems from mushrooms; reserve for other uses.
Melt 1 tablespoon of the butter in a wide frying pan over medium heat.
Turn mushroom caps over in butter and arrange in a greased baking pan, cup side up; set aside.
Remove stems from spinach; wash leaves well.
Add spinach, with water that clings to leaves, to frying pan; cook over medium heat until wilted (about 3 minutes).
Press out all liquid.
Whirl garlic powder and egg in a blender until egg is frothy; add spinach and whirl until smooth.
Melt remaining 1 tablespoon butter in frying pan, add flour, and cook, stirring, until bubbly; remove from heat and stir in spinach mixture.
Spoon equal amounts of spinach mixture into each mushroom cap.
Sprinkle evenly with Parmesan cheese.
Bake, uncovered, in a 400° oven for 10 to 15 minutes or until cheese is golden and souffle puffy.