Recipe information
Yield
yields 2 dozen
Ingredients
24 fresh mushrooms, stems removed
One 10-ounce package frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion with tops
Salt to taste
1 cup grated Parmesan cheese
Preparation
Preheat oven to 350 degrees. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.
