Spinach-Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
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This recipe comes from the Holiday 2008 issue of the Kraft Food and Family magazine. It sounds like a great appetizer that is quick and easy to make. Ingredients:
1 (6 ounce) package stove top stuffing mix, for chicken |
1 1/2 cups hot water (for our family, i would use low-sodium chicken broth) |
40 fresh mushrooms (about 2 pounds) |
2 tablespoons butter |
2 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed and well-drained |
1 cup shredded low-moisture part-skim mozzarella cheese |
1 cup grated parmesan cheese |
Directions:
1. Heat oven to 400°. Mix stuffing mix and water (broth). Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheeses; mix well.
2. Spoon into mushroom caps. Place in shallow baking pan.
3. Bake 20 minutes, or until tender.
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