Friday, November 27, 2009

Triple Cheese Stuffed Mushrooms

I've been looking for a good stuffed mushroom recipe and this one is definitely a winner in that category. I think you could easily vary the cheeses in this recipe and even add sausage, bacon, or pancetta to make them truly over the top. These were a perfect starter for our Thanksgiving meal.

Triple Cheese Stuffed Mushrooms

48 med. white mushrooms (2 lbs)
1 package (10 oz) frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 c. finely chopped green onions
1/2 c freshly grated Parmesan cheese

1. Preheat oven to 350. Using damp paper towel, wipe mushroom caps clean; remove and discard stems or save for another use. In colander squeeze liquid out of spinach until dry.

2. In large bowl, mix spinach, feta, cream cheese, green onions, and 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture, tip with Parmesan.

3. Transfer to 15 1/2 by 10 1/2 jelly-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.

Source: Paula Deen, Good Housekeeping Magazine, November 2009.