Spinach-Souffle-Stuffed Mushrooms
Put your food processor to work when making these tasty appetizers. Whirl the spinach, cheese, eggs, and seasoning until the eggs are beaten and the cheese is chopped.
Prep Time:
5 mins
Total Time:
30 mins
Servings:
about 2-1/2 dozen stuffed mushrooms
Ingredients
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/2 pound Havarti cheese, cut into 1/2-inch cubes
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1/3 cup grated Parmesan cheese
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3 eggs
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2 tablespoons milk
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1/2 teaspoon black pepper
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1/2 teaspoon ground nutmeg
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2 pounds medium-size white mushrooms (about 30), stems removed and caps cleaned
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1/2 teaspoon salt
Directions
1.
Heat oven to 375 degrees F. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.
2.
Place mushroom caps on 11 x 15 x 1/2-inch baking pan. Coat mushrooms with cooking spray; sprinkle with salt. Fill each cap with 1 level tablespoon spinach mixture. (Can be made a day ahead; refrigerate, tightly covered.)
3.
Bake in 375 degrees F oven 25 minutes or until the mushrooms are tender and the filling is set.
Nutrition information
Calories 51, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 29 mg, Sodium 115 mg, Carbohydrate 2 g, Fiber 0 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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