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Spinach Stuffed Mushroom- Jet Stream

6 oz frozen spinach soufflé
1/4 tsp garlic salt
1/4 cup dried bread crumbs
1/3 tsp pepper, to taste
1/2 cup shredded Swiss Cheese
12 pieces fresh large mushrooms

Remove soufflé from package and cut in half with a sharp knife. (Wrap half in foil and return to freezer).

Thaw the remaining half at room temperature or in microwave oven using defrost setting.
Stir in bread crumbs, cheese, garlic salt and pepper.
Rinse mushrooms and remove stems.
Chop stems and add to spinach mixture.
Stuff mushroom caps and place in a flat 8 x 8 inch or 10 inch round baking dish.

Settings:
Time - 6 minutes
Temperature - 400º F
Fan Speed - LOW

Bake accordingly until lightly browned on top.


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