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)

Printer Friendly Version

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.


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


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


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


Finding Isnpiration's logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This