Spinach Stuffed Mushrooms
|Fresh mushrooms||24 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Finely chopped celery||3 Tablespoon|
|Green onions||4 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Frozen spinach souffle||12 Ounce, thawed (1 Package)|
Clean mushrooms with damp paper towels.
Remove mushroom stems, and reserve for other uses.
Melt butter in a skillet.
Roll mushroom caps in butter; place in a 12 x 8 x 2 inch baking dish, cap side down.
Saute green pepper, celery, green onions, and garlic in butter remaining in skillet; stir in souffle, and cook until thoroughly heated.
Spoon spinach mixture into mushroom caps; cover and bake at 350° for 15 minutes.