| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Appetizer |
8 |
Servings |
INGREDIENTS
| 16 |
|
-(up to) |
| 20 |
|
Large; fresh mushrooms |
| 3 |
tb |
Butter |
| 1 |
c |
Finely chopped onion |
| 1 |
pk |
(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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