Spinach-Cheese Mushroom Caps
Description
Finger foods are always great to serve at parties. These mushrooms are stuffed with spinach, cheeses, onion and cream cheese. They also have a little crumbled bacon which could be left out if needing a vegetarian option.
Ingredients
24 large fresh mushrooms
1/4 c. chopped onion
2 garlic cloves, minced
1 T. olive or vegetable oil
8 oz. package cream cheese, softened
10 oz. package frozen chopped spinach, thawed and well drained
1/2 c. plus 2 T. shredded Parmesan cheese, divided
1/2 c. crumbled feta cheese
1 bacon strip, cooked and crumbled
1/2 t. salt
Directions
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Preheat oven to 400 degrees.
Wipe off mushrooms with a wet paper towels. Remove stems from mushrooms; finely chop stems; set caps aside.
In a skillet, saute the chopped mushroom stems, chopped onion and minced garlic in oil until tender.
In a mixing bowl, beat cream cheese until smooth. Add spinach, 1/2 c. Parmesan cheese, feta cheese, crumbled bacon, salt and mushroom mixture. Spoon into the mushroom caps. Sprinkle with remaining Parmesan cheese.
Place on a baking sheet. Bake 15 minutes or until golden brown.
Makes 24 mushrooms- 8 servings.