Spinach Souffle Stuffed Mushrooms

1 -10 oz. package cottage cheese, small curd
3 eggs
1 cup cheese, shredded
1 package frozen chopped spinach, thawed and squeezed well
1 cup bread crumbs
1 teaspoon dried onion flakes
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
24 mushroom caps

Mix cottage cheese, eggs and cheese in food processor until smooth.  Mix in spinach.  Place in baking dish.  Bake at 350 degrees for 1 hour.

Mix baked souffle with next 4 ingredients.  Fill each mushroom cap with spinach mixture.  Bake at 350 degrees for 15-20 minutes.

12  Servings

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