Triple Cheese Stuffed Mushrooms
With a name like that how could they NOT be good?
These are easy and can be made day before party
and then cooked right before guest arrive.
You need to serve these hot so take them out of oven
when guest will be eating right away.
Sorry some were already eaten already, oops.
Ingredients:
48 Medium (2 pounds) - White Mushrooms
1 Package (10 oz) - Frozen Chopped Spinach, Thawed
4 oz - Feta Cheese, crumbled
2 oz - Cream Cheese, softened
1/2 Cup - Finely Chopped Green Onions
1/4 tsp - Salt
Topping - don't mix this in - 1/2 Cup - Freshly grated parmesan Cheese, I didn't use freshly grated I used can and it was fine, whatever you prefer.
Directions:
- Remove and discard stems, or save for another use. (Hold mushroom and with other hand gentle push on each side of stem and it will pop out.)
- Using damp paper towel, wipe mushroom cap clean, this will make them really white and clean.
- Preheat oven to 350 degrees.
- In colander, squeeze liquid out of spinach until dry.
- In large bowl, mix spinach, feta, cream cheese, green onions, and salt until well combined.
- Fill each mushroom with heaping teaspoon of spinach mixture, I used small cookie scooper.
- Press down a little so mixture is tight in mushroom.
- Put Parmesan in little bowl and dip each mushroom in Parmesan.
- Transfer to cookie sheet lined with parchment paper.
- Bake 20 minutes or until mushrooms are tender and filling is golden brown.