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