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Spinach Souffle Stuffed Mushrooms

January 24, 2010

This is an old favorite of mine! I love to make these stuffed mushrooms as a first course when serving an Italian meal. The fresh mushrooms are packed with cheesy-spinach goodness and melt in your mouth! This recipe comes from a magazine, but it’s so long ago, I don’t remember which one.

1 (10 oz.) package frozen chopped spinach
1/2 lb. Havarti cheese
1/2 cup freshly grated parmesan cheese
3 eggs
2 Tablespoons milk
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
2 lbs. (about 30) medium-size white mushrooms


  • Pre heat oven to 375 degrees F.
  • Thaw frozen spinach and squeeze out all excess water. Set aside.
  • With a damp paper towel, gently wipe mushrooms clean. Remove stems and discard.
  • Place mushroom caps on a large cookie sheet.
  • Spray mushroom caps with Pam cooking spray and lightly season with salt. Set aside.
  • In a food processor, place spinach, Havarti, parmesan, eggs, milk, garlic powder, oregano, nutmeg, salt and pepper to taste.
  • Pulse until cheese is finely chopped and ingredients are well blended.
  • Fill each mushroom cap with 1 level Tablespoon of spinach mixture.
  • Bake 25 minutes, or until mushrooms are tender and filling is set.
  • Serve warm.
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