50+ Friends Club Cookbook -- Appetizers and Snacks -- Spinach-Stuffed Mushrooms

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Spinach-Stuffed Mushrooms

From the Kitchen of: Pepper
Source: The Decatur Daily

1	12-ounce package	Frozen spinach soufflé, thawed
1	pinch of	Lemon pepper seasoning
1	pinch of	Garlic powder
1	pound medium	Mushrooms (about 20 to 25)
1	pinch of	Salt
3	tbsp	Melted butter
1 1/2	tbsp	Minced onion
Freshly		Grated Parmesan cheese

Combine soufflé with lemon pepper, garlic and salt.
Remove stems from mushrooms and set aside. Dip mushrooms into melted butter and place in baking dish lightly sprayed with vegetable cooking spray.
Finely mince stems, add minced onion, and blend well in saucepan. Sauté until soft, combine with spinach soufflé and blend well.
Fill mushroom caps with spinach mixture, mounding in center.
Sprinkle with Parmesan cheese.
Bake at 375 degrees for 12 to 15 minutes until golden brown.
Makes 10 to 12 servings.