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Spinach-Cheese Mushroom Caps

Spinach-Cheese Mushroom Caps
Dainty finger foods like these mushrooms are a nice way to welcome guests into your home. A hearty spinach filling will tide folks over until the meal is served. —Sandy Herman, Marietta, Georgia
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 24 large fresh mushrooms
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1/2 cup crumbled feta cheese
  • 1 bacon strip, cooked and crumbled
  • 1/2 teaspoon salt

Directions

  • Remove stems from mushrooms; set caps aside. Finely chop the stems.
  • In a skillet, saute the chopped mushrooms, onion and garlic in oil
  • until tender.
  • In a bowl, beat cream cheese until smooth. Add the spinach, 1/2 cup
  • Parmesan cheese, feta cheese, bacon, salt and mushroom mixture.
  • Spoon into mushroom caps. Sprinkle with the remaining Parmesan
  • cheese.
  • Place on a baking sheet. Bake at 400° for 15 minutes or until
  • golden brown. Yield: 2 dozen.
© Taste of Home 2013

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Spinach-Cheese Mushroom Caps (continued)

Nutrition Facts: 1 serving (3 each) equals 202 calories, 16 g fat (9 g saturated fat), 41 mg cholesterol, 455 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013