pat's Recipe

Triple-Cheese-Stuffed Mushrooms

Category: Stuffed mushrooms

48 medium (2-pounds) white mushrooms
1 package(s) (10-ounces) frozen chopped spinach, thawed
4 ounce(s) feta cheese, crumbled
2 ounce(s) cream cheese, softened
1/2 cup(s) finely chopped green onions
Salt
1/2 cup(s) freshly grated Parmesan cheese

Directions

Preheat oven to 350 degreesF. Using damp paper towels, wipe mushroom caps clean; remove and discard stems, or save for another use. In colander, squeeze liquid out of spinach until dry.
In large bowl, mix spinach, feta, cream cheese, green onions, and 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture; top with Parmesan.
Transfer to 15 1/2-inch by 10 1/2-inch jelly-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.
Yield: 48 mushrooms.