Two packages of Stuffing Mushrooms
Package of seasoned stuffing
Frozen Chopped Spinach (thawed)
Grated Parmesan Cheese
The best thing about these mushrooms in my opinion is you have usually more stuffing than you need and it makes a great side dish with chicken.
Wash your mushrooms and separate the stems and caps. Place the caps bottoms up on a cookie sheet and put to the side. Finely chop half a small onion, two cloves of garlic and the mushroom stems. Drizzle some oil olive into a hot frying pan and add your chopped veggies. Season with salt and pepper. Prepare stuffing according to package and put aside. Squeeze all the liquid from the spinach and add to the mushroom mixture to cook. Once the onions are translucent turn off the heat and move the pan to another burner to cool down. Add half a cup of shredded mozz and a fourth of a cup of Parmesan cheese to the cooled stuffing. If you do it hot everything will melt and become a mess to mix and fill the mushroom caps. Slowly mix in the cooled mushroom mixture by hand. Once everything is mixed overly stuff your mushroom caps.
|Pre-Baked stuffed mushrooms.|
Place in a preheated 375 degree oven for 30 minutes. Enjoy!