Spinach-Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe in the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Ingredients:
1 (6 ounce) package chicken stove top stuffing mix |
1 1/2 cups hot water |
40 fresh mushrooms |
2 tablespoons butter |
2 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed, well drained |
1 cup part-skim mozzarella cheese, shredded, kraft low moisture |
1 cup parmesan cheese, grated, kraft |
Directions:
1. Preheat oven to 400 degrees.
2. Mix stuffing mix and water.
3. Remove mushroom stems; chop stems.
4. Melt butter in skillet. Add stems and garlic; cook and stir until tender.
5. Add to stuffing with spinach and cheeses; mix well.
6. Spoon into mushroom caps. Place in shallow baking pan.
7. Bake 20 minutes or until tender.
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