Spinach-filled Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Appetizer | 8 | Servings |
INGREDIENTS
| 16 | up to | |
| 20 | Large, fresh mushrooms | |
| 3 | T | Butter |
| 1 | c | Finely chopped onion |
| 1 | 10-oz frozen chopped | |
| spinach thawed | ||
| 1/2 | c | Grated Swiss cheese |
| Salt & pepper to taste | ||
| Parmesan cheese |
INSTRUCTIONS
Clean mushrooms; remove stems & chop stems finely. In large skillet, melt butter. Saute chopped mushroom stems & onions until tender but not brown. Drain spinach & squeeze dry. Add to mushroom-onion mixture. Stir to mix together. Add Swiss cheese, stirring lightly. Remove from heat & fill mushroom caps with mixture. Sprinkle with Parmesan cheese. Place in buttered, shallow baking dish & bake at 300 for 15-20 minutes. Serve warm. Serves 8-10. (A delicious hot hors d'oeurve. Equally nice served as a side side dish to a steak or standing rib roast.) LOUISE ETOCH From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 37.7mg
Sodium: 4791.4mg
Potassium: 823.5mg
Carbohydrates: 5.4g
Fiber: 1.5g
Sugar: 1.6g
Protein: 25.6g