Lyons Family Cookbook

Spinach and Cheese Stuffed Mushrooms

10

oz

fresh baby spinach, steamed, finely chopped, and moisture squeezed

1 1/2

cups

crumbled feta cheese

1/2

cup

finely chopped scallions (white and light green parts only)

1/4

cup

low-fat sour cream

1/2

tsp

The Lady's House Seasoning (below)

1 1/2

lbs

white mushrooms (about 36), stems removed

1/4

cup

Parmesan cheese

--- THE LADY'S HOUSE SEASONING ---

1

cup

salt

1/4

cup

freshly ground black pepper

1/4

cup

garlic powder

.

.

.

.

.

1

Preheat oven to 375°F and position a rack in the upper third of the oven.

2

In a medium bowl, combine the spinach, feta, scallions, sour cream, and House Seasoning and stir well. Fill the mushroom caps with the mixture and top with the Parmesan. Place the mushrooms on a rimmed baking sheet and bake for 15 - 20 minutes, until the topping is golden.

3

THE LADY'S HOUSE SEASONING: Combine all the ingredients ina small bowl. Store in an airtight container for up to 6 months. Makes 1 1/2 cups.

This is one of my favorite appetizers. Mama packs hers with feta and spinach because she knows I just can't get enough of that combo. So all I needed to do here was cut the fat a bit by swapping in low-fat sour cream for the cream cheese. I upped the feta because you can't ever have too much cheese. This recipe is easily cut in half for a smaller crowd.

Source

Source: Bobby Deen - From Mama's Table to Mine - 2013