August 12, 2016
Side Dishes, Dairy, Cheese,
Parmesan, Vegetables, Appetizers, Mushrooms, Spinach, Italian, Budget-Friendly, Baby Shower, Brunch, Entertaining, Game/Sports Day, Oven Bake, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"Yummy stuffed mushrooms! Can use these as an appetizer or a side."
Clean mushrooms with a damp paper towel. Remove and finely chop stems. Set mushroom caps and chopped stems aside.
Cook the spinach according to the package directions; drain well, and press between paper towels to remove the excess moisture.
Dip mushroom caps in melted butter; place in a 13 x 9 x 2 inch baking dish, cap sides down.
Saute reserved chopped mushroom stems and onion in any remaining melted butter in a skillet. Add spinach, stir well. Set aside.
Combine the egg yolk, 2 1/2 tablespoons Parmesan cheese, salt, nutmeg, and pepper in a small bowl; stir well. Add to the spinach mixture, stirring well.
Spoon spinach mixture evenly into mushroom caps, sprinkle evenly with the remaining 1 1/2 tablespoon Parmesan cheese. Bake at 325° for 20 to 25 minutes or until the stuffed mushrooms are thoroughly heated.
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