Spinach-Stuffed Mushrooms

Found this recipe from the Kraft food & family magazine. Also available online Kraft foods.

rep Time:
15 min

Total Time:
35 min

Makes:
Makes 40 servings, 1 mushroom each.

What You Need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups hot water

40 fresh mushrooms (about 2 lb.)

2 Tbsp. butter

2 cloves garlic, minced

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1 cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400°F. Mix stuffing mix and water; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing along with spinach and cheeses; mix well.

SPOON evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

Kraft Kitchens Tips

Leftover Stuffing?

Mushrooms vary in size. Any leftover stuffing mixture can be served as a side-dish with chicken.

Sweet Potato Souffle

Some people mentioned they wanted the recipe to the potatoes I brought lasnight to our enrichment activity, so here it is:

6 cups mashed and cooked yams (about 6-7 large yams, may need more if they are small)
1 1/2 cups white sugar
1 cup melted butter
5 eggs
1 tsp. vanilla
1 cup evaporated milk

Topping:
1 cup flour
1 tsp. baking powder
1 pinch salt
1 cup brown sugar
2/3 cup melted butter

Peel yams and cut into cubes. Boil until tender. Drain and pour into bowl. Mix with an electric mixer. Add the rest of the ingredients until almost smooth. Pour into 9 x 13 or 4 Quart Casserole dish. Sprinkle with topping. Bake @ 350 for 30-40 minutes or until golden and bubbly. Be sure not to let the toppping burn. Cover with foil if needed.

I must admit, I'm not a fan of sweet potatoes, but I would eat these every day of the week, they are delicious!!!