Spinach-Stuffed Mushrooms

This recipe comes from the Holiday 2008 issue of the Kraft Food and Family magazine. It sounds like a great appetizer that is quick and easy to make.

• Ready In: 50 mins
• Serves: 20

Ingredients

• 1 (6 ounce) package Stove Top stuffing mix, for chicken
• 1 1⁄2 cups hot water (for our family, I would use low-sodium chicken broth)
• 40  fresh mushrooms (about 2 pounds)
• 2  tablespoons butter
• 2  garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
• 1  cup  shredded low-moisture part-skim mozzarella cheese
• 1  cup  grated parmesan cheese

Directions

1. Heat oven to 400°. Mix stuffing mix and water (broth). Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing with spinach and cheeses; mix well.
2. Spoon into mushroom caps. Place in shallow baking pan.
3. Bake 20 minutes, or until tender.