Stuffed mushrooms are a great way to introduce kids to vegetables they may not otherwise enjoy.
This recipe is easy, because it starts with frozen spinach souffle. Add bread crumbs, garlic and cheese, and you've got an elegant-looking appetizer that everyone will enjoy.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6-8 appetizer servings
Ingredients:
- 8-10 oz. large button mushrooms, stemmed
- 12 oz. frozen spinach souffle (such as Stouffer's), thawed
- 2 tsp. minced garlic
- 1/3 cup bread crumbs
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup grated Parmesan cheese, divided
Preparation:
- Preheat oven to 375 degrees F.
- Wipe mushrooms clean with a paper towel.1/2 tsp. kosher salt
- In a bowl, stir together thawed spinach souffe, garlic, bread crumbs, salt, pepper and all but 2 tablespoons of the Parmesan cheese.
- Place mushroom caps, cavity side up, in a baking dish. Fill with spinach mixture. Top with reserved Parmesan cheese.
- Bake 15-20 minutes until golden and bubbly.
