One more recipe I have to share is one I found in my (of coarse) Paul Deen cookbook. It's for stuffed mushrooms, but Rob hates mushrooms and loves bell peppers so I did some stuffing for both.
Cheese-Stuffed Mushrooms
24 fresh mushrooms, stems removed
One 10-oz. package frozen chopped spinach
2 ozs. cream cheese
4 ozs. feta cheese
1/2 cup finely chopped green onion with tops (optional)
Salt to taste
1 cup grated Parmesan cheese
Preheat oven to 350 degrees. Wipe mushroom caps clean with 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 15-20 minutes. Serve warm.
1 comment:
Looks so good!
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