| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fresh spinach |
| 18 | lg | Fresh mushrooms |
| 1 | c | Sour cream |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano |
| 1 | lb | Ground chuck |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Chopped green onions |
| 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Shredded Monterey Jack |
| 1 | ds | Grated nutmeg |
INSTRUCTIONS
Cook spinach briefly, drain & chop. Wash mushrooms & remove stems. Finely chop stems. Add stems to spinach & mix well with sour cream, salt, oregano & some of mixed cheese. (Reserve some of cheese for top). Saute ground beef lightly with green onions & garlic. Fill mushroom caps with meat. Spoon spinach mixture around edges & top with cheeses & nutmeg. Bake at 350 for 25 minutes. MRS. ROBERT M. HORNOR, JR. 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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