Spinach-Stuffed Mushrooms

A simple stuffing and cheese topping are all you need to fill these savory mushroom appetizers.

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    1  12  ounce package 
    frozen spinach souffle, thawed*
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    1/4  cup 
    seasoned fine dry bread crumbs
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    1/2  teaspoon 
    dried oregano, crushed
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    large fresh mushrooms (1-1/2 to 2 inches in diameter)
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    2   tablespoons 
    grated Parmesan cheese

Preheat oven to 350 degree F. Remove thawed souffle from package. In a small saucepan stir together thawed souffle, bread crumbs, and oregano. Cook and stir spinach mixture over medium-low heat about 10 minutes or until heated through.
Meanwhile, wash and drain mushrooms. Remove stems and discard; reserve caps.
Fill mushroom caps with spinach mixture. Sprinkle with Parmesan cheese. Place in a 15x10x1-inch baking pan. Bake, covered, in preheated oven for 15 to 20 minutes or until heated through. Makes 12 servings.
  • * To thaw frozen spinach souffle, place package in a plastic bag; seal tightly. Place plastic bag in a bowl of hot water for 15 minutes, changing water twice. Remove thawed souffle from package.
Nutrition information
Per Serving: cal. (kcal) 54, Fat, total (g) 3, chol. (mg) 22, sat. fat (g) 1, carb. (g) 5, fiber (g) 1, pro. (g) 3, sodium (mg) 196, Percent Daily Values are based on a 2,000 calorie diet
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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.

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