Spinach-Cheese Mushroom Caps
Recipes Appetizers Holidays Quick and Easy
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.