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Spinach Souffle Stuffed Mushrooms

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  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.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 723 Calories from Fat 378

% Daily Value*

Total Fat 42 g65.1%

Saturated Fat 20.5 g102.3%

Trans Fat 0.5 g

Cholesterol 310.6 mg103.5%

Sodium 2065.8 mg86.1%

Total Carbohydrates 46 g15.5%

Dietary Fiber 5.2 g20.8%

Sugars 10.1 g

Protein 42 g83.3%

Vitamin A 140.7% Vitamin C 36.8%

Calcium 80.3% Iron 31.5%

*Based on a 2000 Calorie diet


Spinach Souffle Stuffed Mushrooms Recipe