These turn out rather elegant! They make an excellent appetizer. I also think the stuffing would be phenomenal used in stuffed chicken breasts.
Ingredients
24 large mushrooms
10 oz. frozen spinach, thawed and squeezed of all moisture
4 oz. cream cheese
1 tub of crumbled feta cheese
1/2 cup chopped green onions
2 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
splash of Tabasco
grated Parmesan cheese
non-stick cooking spray
Preheat oven to 350.
Remove mushroom stems and discard. Clean and dry the mushrooms and place them in a single layer in a 13x9 inch baking dish sprayed with non-stick cooking spray.
In a food processor, pulse all ingredients except for the mushrooms and the Parmesan cheese. Pulse until smooth. Top each mushroom cap with a portion of the spinach mixture, putting them back into the baking dish when stuffed. Sprinkle all of the stuffed mushrooms with Parmesan cheese.
Bake for about 15-20 minutes, remove from oven to serving dish, and serve hot.
