Stuffed Mushrooms
Paula Lee Phillips, Rehab
- 1 (10 oz.) pkg. frozen chopped spinach
- 1½ lb. large fresh mushrooms (about 20)
- ¼ c. chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. butter
- 1 Tbsp. oil
- ¼ c. dry white wine
- ¼ c. grated Parmesan cheese
- ¼ c. Italian flavored bread crumbs
- ½ tsp. dried basil, crushed
- ½ tsp. dried oregano, crushed
- ¼ tsp. salt
- ⅛ tsp. pepper
Thaw spinach, and then drain well by squeezing out excess liquid. Preheat oven to 425°. Spray a baking pan with nonstick coating. Set baking pan aside.
Remove stems from mushrooms; set tops aside. Chop enough mushroom stems to make 2 cups.
In a 10 inch skillet, melt butter and oil. Add chopped mushroom stems, onion, and garlic until onion is tender but not browned. Add thawed spinach and wine. Cook over low heat until most of the liquid is evaporated. Stir Parmesan cheese, bread crumbs, basil, oregano, salt, and pepper into spinach mixture. Spoon the mixture into mushroom tops.
Place stuffed mushroom tops in the prepared baking pan. Bake in a 425° oven for 10 to 15 minutes or until mushrooms are tender.
