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I made these for a dinner party a while back and hadn’t gotten around to posting them. It’s a neat combo that’ wasn’t too bad. The flavor was a little bland so be sure to add a dash of seasoning on top.

Spinach Soufflé Stuffed Mushrooms
(Adpated from Family Circle)

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1 package  (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pound  Havarti cheese, cut into 1/2-inch cubes
1/3 cup  grated Parmesan cheese
3   eggs
2 tablespoons  milk
1 teaspoon  garlic powder
1 teaspoon  dried oregano
1/2 teaspoon  black pepper
1/2 teaspoon  ground nutmeg
2 pounds medium-size  white mushrooms (about 30), stems removed and caps cleaned
1/2 teaspoon  salt

Heat oven to 375 degrees F. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.

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Place mushroom caps on 11 x 15 x 1/2-inch baking pan. Coat mushrooms with cooking spray; sprinkle with salt.

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Fill each cap with 1 level tablespoon spinach mixture. (Can be made a day ahead; refrigerate, tightly covered.)

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Bake in 375 degrees F oven 25 minutes or until the mushrooms are tender and the filling is set.

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