© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: PACE
Servings: 20 mushrooms
This is an excellent recipe and extremely easy to to make. You will not be disappointed.
20 large mushrooms
1 10 ounce package frozen chopped spinach
6 slices bacon, cooked and crumbled
8 ounces cream cheese
½ cup chopped scallion
½ cup grated parmesan cheese
salt and pepper, to taste
Preheat oven to 400°F.
Put a little water on a paper towel and wipe the mushroom caps clean. Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy. In a large bowl, mix together the spinach, bacon, cream cheese, scallion and lalt and black pepper. Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan on top. Bake until the topping is golden brown, about 15 minutes. Let the mushrooms cool a bit on the baking sheet. Then, while they are still warm, arrange them on a platter and serve.