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Stuffed Mushrooms with Spinach and Thyme

Try these little morsels at your next party. They can't be beat with the thyme and spinach goodness.
Course appetizer or side
Cuisine California Greek
Keyword appetizer, cheese, mushrooms, spinach
Author Mary Papoulias-Platis

Ingredients

  • 1 package of white button mushrooms, cleaned, dried and stems removed.
  • 6 oz. of frozen spinach souffle, defrosted
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt

Instructions

  1. Pre-heat oven to 350 degrees. Clean the mushrooms with a paper towel removing all dirt.

  2. Remove the stem. Place stem side up on a sheet tray.
  3. In a medium bowl mix together all the ingredients.
  4. With a teaspoon stuff the mushrooms making a hat like mound.

  5. Bake on the sheet tray for 25-20 until tops are brown. Serve warm on a platter.

  6. Can be made ahead.
  7. Clean mushrooms and remove the stem and refrigerate.
  8. Make the filling and place in refrigerator.
  9. On the day of the event fill the mushrooms in the morning and place in refrigerator until ready to bake.