We had some friends over last night for dinner and I made spaghetti and meatballs fresh green beans sautéed with dill and garlic. Wanting them to have something the minute they walked in, I decided at the last minute to bake some stuffed mushrooms. They took 10 minutes and our friends raved about them. If you are needing a quick, delicious appetizer, try these. They were really good and very easy to prepare.
1 large container large button mushrooms, cleaned and the stem cut out and chopped up in a different bowl.
1 tabels dried onion flakes which I soaked in about 2 tables water, then drained after about 5 min.
1/2 cup chopped fresh spinach ( I used fresh baby spinach and just chopped up in skillet as I was sauteing the mushroom stems, which I chopped up in small pieces
4 tables butter
1/2 teas garlic powder or 1 clove fresh garlic
1/4 cup italian seasoned bread crumbs or just plain bread crumbs if that is what you have.
Melt butter in skillet. Place chopped mushroom stems, onion flakes, spinach leaves and seasonings and saute over medium heat until mushrooms and spinach are tender.
Place whole mushrooms in a baking dish, which I lined with foil and sprayed with Pam. Fill each mushroom with about a tables of filling. Sprinkle a little olive oil over mushrooms and then sprinkle Kikoman sauce over mushrooms. Place about 1/2 teas parmesan cheese over tops and bake in a preheated 350 degree oven for about 15-18 min. Serve warm.