OLIVE OYL'S TREAT FOR POPEYE (SPINACH STUFFED MUSHROOMS)
Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch
Provided by Bergy
Categories Vegetable
Time 45m
Yield 24 mushroom caps, 6 serving(s)
Number Of Ingredients 8
Steps:
- Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
- In a large skillet heat butter and allow to melt.
- Add Onions and thyme.
- When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
- Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
- Remove from heat add parmesan, salt& pepper, stir well.
- Stuff each mushroom with filling, use all the filling.
- Sprinkle remaining butter over the caps.
- Bake 375F degrees oven for 15-20 minutes.
- Eat your heart out Barnacle Bill!
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