Easy Spinach Stuffed Mushrooms
- 16 large fresh white mushrooms
- 1 package frozen spinach soufflé - (12 oz) thawed
- Grated Parmesan cheese (optional)
Preheat oven to 400 degrees.
Remove mushroom stems (use in salads, soups, stir-fries, sautés, etc.). Spray both sides of caps with nonstick cooking spray. Place caps, cavity-side down, on a shallow baking pan. Bake until tender and golden, about 8 minutes.
Turn caps, cavity-side up. Fill each cap with spinach soufflé. Bake until hot, about 10 minutes.
Serve as an appetizer or side dish sprinkled with grated Parmesan cheese, if desired.
This recipe yields 16 stuffed mushrooms.