Mushroom Caps with Spinach Souffle

I’m sure the appeal of mushrooms isn’t for everyone. For me, I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales where kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. Mom would fry them in butter and they were so good.

For company barbecues, I used to make a stuffed mushroom that everyone really enjoyed. The recipe used a frozen souffle product from the Stouffer company. The only problem was every time I needed it I couldn’t seem to find any to buy. Since there are endless kinds of stuffed mushrooms, why not just make a different kind? That would have been too easy! In this recipe I tried to achieve the same kind of spinach souffle.

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Mushroom Caps with Spinach Souffle
Nice light, tasty little morsels, great as hors d' oeuvres or part of the main meal
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Servings
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Rating: 5
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Instructions
  1. In food processor, combine eggs, soup, onion, garlic powder, & salt; pulse for 30 seconds. Add spinach, bread crumbs, thyme, nutmeg & Parmesan. Blend for another 30 seconds. Set prepared souffle mixture aside.
  2. Preheat oven to 400 F. Remove stems from mushrooms. Wipe mushrooms with a towel as opposed to rinsing them with water. Dip outside of 'cap' in bottled, Zesty Italian dressing. Place in a shallow baking dish; stuff caps with souffle mixture & sprinkle with a few more seasoned crumbs. Bake 15 minutes or until souffle mixture is set.
Recipe Notes
  • This recipe is easily halved or make the amount of mushrooms you need then bake the rest of the souffle mixture in a casserole dish.
  • Mushrooms can be made earlier in the day & placed in refrigerator until ready to bake & serve.
  • If you prefer, use an extra topping such as grated cheddar or bacon bits.

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