Clean mushrooms; remove stems & chop stems finely. In large skillet, melt butter. Saute chopped mushroom stems & onions until tender but not brown. Drain spinach & squeeze dry. Add to mushroom-onion mixture. Stir to mix together. Add Swiss cheese, stirring lightly. Remove from heat & fill mushroom caps with mixture. Sprinkle with Parmesan cheese. Place in buttered, shallow baking dish & bake at 300 for 15-20 minutes. Serve warm. Serves 8-10. (A delicious hot hors doeurve. Equally nice served as a side side dish to a steak or standing rib roast.) LOUISE ETOCH From <Simply Southern>, the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)