SPINACH-SOUFFLE-STUFFED MUSHROOMS

Ingredients

1 PKG(10 OUNCES) FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY

1/2 PIECE HAVARTI CHEESE, CUT INTO 1/2 " CUBES

1/2 CUP GRATED PARMESAN CHEESE

3 EGGS

2 TBSP MILK

1 TSP GARLIC POWDER

1 TSP DRY OREGANO

1/2 TSP BLACK PEPPER

1/2 TSP GROUND NUTMEG

2 POUNDS MEDIUM-SIZED WHITE MUSHROOMS(ABOUT30)

1/2 TSP SALT

Cooking Instructions

HEAT OVEN 375F. PUT NEXT 9 INGREDIENTS IN PROCESSOR. PULSE UNTIL CHEESE IS FINELY CHOPPED.

PLACE MUSHROOM CAPS ON 11X15X1/2-INCH BAKING PAN. cOAT MUSHROOMS WITH COOKING SPRAY; SPRINKLE WITH SALT. fILL EACH CAP WITH 1 LEVEL TSP SPINACHE MIXTURE.( CAN BE MADE A DAY AHEAD; REFRIDGERATE,TIGHTLY COVERED. )

bAKE AT 375f FOR 25 MINUTES OR UNTIL THE MUSHROOMS ARE TENDER AND THE FILLING IS SET.