Try these amazing stuffed mushrooms for your next dinner party, or just treat
Stuffed Baby Portobello Mushrooms
yourself for no reason at all!
1 (10 oz.) pkg. frozen chopped spinach
3 dozen baby portobello mushrooms
1/2 cup butter
1 medium onion, finely chopped
1/4 tsp. garlic powder
1/2 cup bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
1/2 tsp. ground nutmeg
1 cup sour cream
Parmesan cheese, grated
Cook spinach in unsalted water; drain thoroughly. Squeeze all remaining water from spinach and set aside.
Preheat oven to 375 degrees. Briefly wash mushrooms (never soak them!) or brush them gently with clean towel. Remove stems and chop stems.
In skillet, melt butter over medium heat. Add mushroom tops until thoroughly coated with butter, about 5-10 minutes. Remove caps from butter and place in 9×13-inch baking dish, cap side down.
In same skillet, saute onions in butter. Add chopped mushroom stems and heat until tender. Add spinach and all remaining ingredients, except cheese. Mix well.
Fill caps with spinach mixture. Sprinkle tops with Parmesan cheese and bake for 15 minutes or until cheese is bubbly.
Serves 6-8
