Makes 48 mushrooms
48 medium white mushrooms (about 2 lbs.)
1 pkg. (10 oz.) frozen chopped spinach, thawed
4 oz. feta cheese, crumbled
2 oz. cream cheese, softened
1/2 c. finely chopped green onions
1/4 tsp. salt
1/2 c. freshly grated Parmesan cheese
Preheat oven to 350F. Using damp paper towels, wipe mushroom caps clean; remove and discard stems, or save for another use. 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 spinach mixture; top with Parmesan.
Transfer to 15 1/2 x 10 1/2-inch jell-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.
Recipe from Paula Deen in Good Housekeeping
Nutrition information per mushroom:
Total fat 2g
Saturated fat 1g
Dietary fiber 0g