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Categories:
spinach mushrooms onion garlic margarine Parmesan cheese breadcrumb pimiento basil oregano salt pepper
Viewed: 76 - Published at: 5 years agoIngredients
- 1 (10 ounce) package frozen chopped spinach
- 1 12 lbs fresh large mushrooms (about 20)
- 14 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon margarine
- 14 cup grated parmesan cheese
- 14 cup fine dry breadcrumb
- 14 cup finely chopped pimiento
- 12 teaspoon dried basil, crushed
- 12 teaspoon dried oregano, crushed
- 14 teaspoon salt
- 18 teaspoon pepper
Method
- Preheat oven to 425F.
- Thaw spinach, then drain well by squeezing excess liquid from it.
- Meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating.
- Set baking pan aside.
- Remove stems from mushrooms.
- Set tops aside.
- Chop enough mushroom stems to make 2 cups.
- In a 10-inch skillet cook chopped mushrooms stems, onion, and garlic in margarine until onion is tender but not browned.
- Add thawed spinach.
- Cook over low heat until most of the liquid is evaporated.
- Stir parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture.
- Spoon mixture into mushroom tops.
- Place stuffed mushroom tops in the prepared baking pan.
- Bake for 10-15 minutes or until mushrooms are tender.
