FBC Appetizer: Spinach Stuffed Mushrooms
Spinach Stuffed Mushrooms
8 large jumbo or stuffer fresh Mushrooms
2/3 cup fresh bread crumbs
1/3 cup shredded Swiss or old Cheddar cheese
1/2 cup chopped, well drained, cooked spinach*
2 tbsp crisp cooked bacon bits or diced sundried tomatoes
2 finely minced, cloves garlic
1 tsp dried basil
1/4 tsp salt
2 tbsp light mayonnaise
1/4 cup olive oil
1 tbsp grated Parmesan cheese
Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, Swiss cheese, spinach, bacon, garlic, basil, salt and mayonnaise; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
Makes 4 main course or 8 appetizer servings
* Use frozen, thawed chopped spinach or cook fresh in microwave; be sure to press out the moisture.
Tip: Mushrooms could be cooked on a rack or in a pan on the barbecue
Variation: Substitute about 16-20 large mushrooms for jumbos or stuffers.