Friday, January 21, 2011

Spinach Soufflé Stuffed Mushrooms


I made these for a dinner party a while back and hadn’t gotten around to posting them. It’s a neat combo that' wasn’t too bad. The flavor was a little bland so be sure to add a dash of seasoning on top.

Spinach Soufflé Stuffed Mushrooms
(Adpated from Family Circle)

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1 package  (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pound  Havarti cheese, cut into 1/2-inch cubes
1/3 cup  grated Parmesan cheese
3   eggs
2 tablespoons  milk
1 teaspoon  garlic powder
1 teaspoon  dried oregano
1/2 teaspoon  black pepper
1/2 teaspoon  ground nutmeg
2 pounds medium-size  white mushrooms (about 30), stems removed and caps cleaned
1/2 teaspoon  salt

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.


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.)


Bake in 375 degrees F oven 25 minutes or until the mushrooms are tender and the filling is set.



  1. I luv how the green really brightens up those mushrooms.

    Luv mushrooms. Also luv most anything stuffed.

  2. I love using mushrooms as a vehicle for the souffle. This is a great idea. Have a wonderful weekend. Blessings...Mary

  3. I have made these for several occasions and they are a always a big hit. The plate is empty at the end of the party.