Spinach-Souffle-Stuffed Mushrooms

Spinach-Souffle-Stuffed Mushrooms
Put your food processor to work when making these tasty appetizers. Whirl the spinach, cheese, eggs, and seasoning until the eggs are beaten and the cheese is chopped.
Prep 5 m
Bake 25 m



  1. 1 of 3 Heat oven to 375 degrees F. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.
  2. 2 of 3 Place mushroom caps on 11 x 15 x 1/2-inch baking pan. Coat mushrooms with cooking spray; sprinkle with salt. Fill each cap with 1 level tablespoon spinach mixture. (Can be made a day ahead; refrigerate, tightly covered.)
  3. 3 of 3 Bake in 375 degrees F oven 25 minutes or until the mushrooms are tender and the filling is set.
Nutrition Information for Spinach-Souffle-Stuffed Mushrooms
Servings Per Recipe:
Per Serving: 2 g sat. fat, 29 mg chol., 3 g Fat, total, 2 g carb., 0 g fiber, 4 g pro., 51 kcal cal., 115 mg sodium