Spinach Souffle Stuffed Mushrooms
|Frozen spinach souffle||1 Cup (16 tbs) (1 Package)|
|Instant minced onion||1⁄2 Teaspoon|
|Dry bread crumbs||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Mushrooms||12 (1 1/2 To 2 Inches In Diameter)|
Remove spinach souffle from foil container and place block in a 1 quart casserole.
Cover with wax paper.
Microwave on medium (50%) for 2 minutes, breaking up with a fork after 1 minute.
Let stand for 5 minutes.
Stir in onion, bread crumbs, and 3 tablespoons of the cheese; set aside.
Wash mushrooms and pat dry.
Gently twist out stems; reserve for other uses.
Mound spinach mixture evenly in mushroom caps.
Place two paper towels on a flat 10 inch plate.
Arrange mushrooms in a circle on plate.
Sprinkle with remaining 1 tablespoon cheese.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes (rotating dish 1/4 turn after 2 minutes, then every minute) or until heated through.
Let stand for 3 minutes before serving.