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Mushrooms, Stuffed Spinach (D)
Yield: 24 stuffed mushrooms

1-1/2 pounds fresh mushrooms
1/4 cup margarine
2 tablespoons margarine, melted
10 ounces frozen chopped spinach
1/4 cup minced onion
1/4 cup celery, minced
1 clove garlic, minced
1 jar pimientos, diced and drained
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese, grated

Clean mushrooms with damp paper towels. Remove the stems and finely chop; set aside.

Brush mushroom caps with 2 tablespoons of melted butter and set aside.

Cook spinach according to package directions; drain well, and squeeze out any excess liquid. Set aside.

Sauté chopped mushroom stems, onion, celery and garlic in remaining butter until tender. Remove from heat and add spinach, pimiento, Worcestershire sauce, salt and pepper, mixing well. Spoon this mixture into the mushroom caps.

Place them on a lightly greased baking sheet; sprinkle with cheese.

Bake mushrooms at 350°F for 10 to 15 minutes.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A