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Spinach Souffle Stuffed Mushrooms

Chef.Foodie's picture
Ingredients
  Mushrooms 6 (Each At Least 2 Inches In Diameter)
  Butter/Margarine 2 Tablespoon
  Spinach 1⁄2 Pound
  Garlic powder 1 Dash
  Egg 1
  All purpose flour 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

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