Spinach-Stuffed Mushrooms
A great vegetable-based appetizer.
- 1 1/2 cups hot water
- 1 package chicken-flavored boxed stuffing mix (6 oz)
- 40 fresh mushrooms (about 2 lbs)
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 package frozen chopped spinach, thawed and well drained (10 oz)
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Preheat oven to 400 degrees. Add hot water to stuffing mix in large bowl; stir just until moistened. Set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
Spoon mixture into mushroom caps. Place, filled-sides up, in shallow pan. Bake 20 min. or until mushrooms are tender and filling is heated through. Makes 40 servings. Enjoy!