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Nut Recipes |
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PINE NUTTY STUFFED MUSHROOMS 20 stuffed mushrooms
1 10 oz package frozen chopped spinach 20 large fresh mushrooms ¼ cup onion, chopped 2 cloves garlic, minced 1 T margarine ¼ cup freshly grated parmesan cheese ¼ cup fine dry bread crumbs ¼ cup FLANIGAN FARMS PINE NUTS ½ t dry basil ½ t dry oregano ¼ t salt dash pepper
Thaw spinach and drain excess liquid. Spray a baking pan with non-stick coating. Clean mushrooms and remove stems. Set tops aside. Chop 2 cups of mushroom stems. In 10-inch skillet, melt margarine and cook chopped mushroom stems, onion and garlic until onion is tender. Add thawed spinach. Cook over low heat stirring often until most of the liquid is evaporated. Stir in bread crumbs, pine nuts, basil, oregano, salt and pepper into spinach mixture. Spoon mixture into mushroom tops, and sprinkle with freshly grated parmesan cheese. Place on prepared baking pan and bake at 425°F for 10 to 15 minutes or until mushrooms are tender. |
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Recipe uses PINE NUTS |
