YIELDS 2 DOZEN
Ingredients:
• 24 fresh mushrooms, stems removed
• One 10-ounce package frozen chopped spinach
• 2 ounces cream cheese
• 4 ounces feta cheese
• ½ cup finely chopped green onion with tops
• Salt to taste
• 1 cup grated Parmesan cheese
Preparation:
Preheat oven to 350 degrees. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.
This Appetizer Recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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