Spinach-filled mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | -(up to) | |
| 20 | Large; fresh mushrooms | |
| 3 | tablespoons | Butter |
| 1 | cup | Finely chopped onion |
| 1 | pack | (10-oz) frozen chopped spinach thawed |
| ½ | cup | Grated Swiss cheese |
| Salt & pepper to taste | ||
| Parmesan cheese | ||
Directions
Clean mushrooms; remove stems & chop stems finely. In large skillet, melt butter. Saute chopped mushroom stems & onions until tender but not brown.
Drain spinach & squeeze dry. Add to mushroom-onion mixture. Stir to mix together. Add Swiss cheese, stirring lightly. Remove from heat & fill mushroom caps with mixture. Sprinkle with Parmesan cheese. Place in buttered, shallow baking dish & bake at 300 for 15-20 minutes. Serve warm.
Serves 8-10. (A delicious hot hors d'oeurve. Equally nice served as a side side dish to a steak or standing rib roast.) LOUISE ETOCH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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