Tuesday, May 26, 2015

Stuffed Mushroom Recipe

Who doesn't love stuffed mushrooms? I love them even if they are not stuffed just eat them raw. Here is another of my favorite recipe's from my Taste of Home magazine yumm.


6 large portobello mushrooms stems removed (4 to 4 1/2 inch)

2/3  cup Italian salad dressing 

1 pkg. (10oz) frozen chopped spinach, thawed and squeezed dry

1/4 cup grated Parmesan cheese

1 pkg. (8oz)  cream cheese soften

3 garlic cloves minced 

1/8 tsp. salt

1/8 tsp. pepper

6 slices part-skim mozzarella cheese 


1. Preheat broiler. In a large resealable plastic bag combine mushrooms and salad dressing. Seal bag and turn to coat. Let stand 15 minutes, meanwhile in a large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt, and pepper.

2. Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-inch baking pan. Broil 3-4 in from heat 2-3 minutes on each side or until tender. Fill with spinach mixture; top with mozzarella cheese. Broil 2-4 minutes longer or until cheese is melted.

Start to Finish 30 minutes Makes 6 servings.
Submitted to magazine by, Jennifer Bender

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