| 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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