Spinach and Lemon Stuffed Mushroom

Ingredients

  • 1 tablespoon(s) fresh parsley
  • MUSHROOMS:
  • 2 clove(s) garlic
  • ½ cup(s) colby jack cheese -shredded
  • 1 cup(s) frozen spinach, defrosted and squeezed dry
  • ¼ cup(s) parmesan cheese - shredded
  • 1 clove(s) garlic
  • + 13 more ingredients
    • 2 tablespoon(s) lemon juice
    • 3 green onions - sliced
    • salt and pepper to taste
    • 24 large mushrooms - stems removed
    • ¼ cup(s) olive oil
    • 1 teaspoon(s) lemon juice
    • salt and pepper to taste
    • BREAD TOPPING:
    • FILLING:
    • 1 cup(s) fresh bread crumbs
    • 2 ounce(s) cream cheese
    • 2 tablespoon(s) lemon olive oil or regular olive oil
    • 2 tablespoon(s) olive oil

FILLING: Process all ingredients stuffing ingredients together in a food process until smooth. Store in a bowl or plastic baggy in the refrigerator until ready to stuff mushrooms. MUSHROOMS: Preheat oven to 450°. Line a baking sheet with foil and set a wire rack on top of it. Toss mu...

View full recipe at RecipeTips.com

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