Cheese-Stuffed Mushrooms

Here's a recipe I tried from Paula Deen's cookbook, "Christmas with Paula Deen." They are surprisingly healthy; it is Paula, after all! :-) I served them last night at a holiday party and they were a hit. Make sure to serve them warm.

Cheese-Stuffed Mushrooms

- 24 fresh mushrooms, stems removed

- 1 10 oz pkg of frozen spinach, chopped and thawed

- 2 oz cream cheese, softened

- 4 oz of feta cheese crumbles (about 1 cup)

- 1/2 cup of finely chopped green onions, green and white parts

- Salt, to taste

- 1 cup of grated Parmesan cheese

1. Preheat the oven to 350 degrees. Wipe the mushroom caps with a damp paper towel to clean. Drain the spinach in a colander and squeeze out as much moisture as possible.

2. In a medium bowl, combine the spinach, cream cheese, feta cheese, green onion, and salt to taste. Mix well. Fill the mushroom caps with the mixture and place on a cookie sheet.

3. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes until golden. Serve warm.

*Health Tip - substitute reduced fat Feta crumbles and 1/3 less fat cream cheese in the filling. Be sure not to use fat free items, as they will not melt well in the oven.

*Cowtown Kitchen Idea - add 1/2 a cup of bacon bits to the filling for a little extra flavor.

Here's a link to Paula's cookbook if you are interested in more recipes!

Christmas with Paula Deen

Enjoy!