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Categories:Viewed: 12 - Published at: 2 years ago
Ingredients
- 1 cup hot water
- 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
- 30 fresh mushrooms (1-1/2 lb./675 g)
- 1 Tbsp. non-hydrogenated margarine
- 1 clove garlic, minced
- 1 pkg. (300 g) frozen chopped spinach, thawed, well-drained
- 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
- 3/4 cup Kraft 100% Parmesan Light Grated Cheese
Method
- Heat oven to 400F.
- Add hot water to stuffing mix; stir just until moistened.
- Remove stems from mushrooms; set caps aside.
- Chop stems.
- Melt margarine in large skillet on medium heat.
- Add stems and garlic; cook and stir 5 min.
- or until tender.
- Add stuffing, spinach and cheeses; mix well.
- Spoon into mushroom caps.
- Place in shallow pan.
- Bake 20 min.
- or until mushrooms are tender and filling is heated through.
