- Preheat oven to 350 degree F. Remove thawed souffle from package. In a small saucepan stir together thawed souffle, bread crumbs, and oregano. Cook and stir spinach mixture over medium-low heat about 10 minutes or until heated through.
- Meanwhile, wash and drain mushrooms. Remove stems and discard; reserve caps.
- Fill mushroom caps with spinach mixture. Sprinkle with Parmesan cheese. Place in a 15x10x1-inch baking pan. Bake, covered, in preheated oven for 15 to 20 minutes or until heated through. Makes 12 servings.
From the Test Kitchen
To thaw frozen spinach souffle, place package in a plastic bag; seal tightly. Place plastic bag in a bowl of hot water for 15 minutes, changing water twice. Remove thawed souffle from package.
Nutrition Facts (Spinach-Stuffed Mushrooms)
- Per serving:
- 54 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 22 mg chol. ,
- 196 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 3 g pro.