Yield: 4 servings
|12 larges||Mushrooms; wiped clean|
|2 teaspoons||Grated onion|
|2 tablespoons||Chopped parsley|
|¾ cup||Creamed spinach|
|Butter or olive oil|
Chop the stems and simmer them for 2 minutes in 1 tablespoon butter.
Add the onion and parsley to the stems and juice in the pan. Cook for about 3 minutes. Add the creamed spinach.
Brush the caps with olive oil or butter and fill them with the above mixture. Broil stem side up on a greased pan about 5 minutes.
Recipe by: Joy of Cooking, 1975 Converted by MM_Buster v2.0l.