Recipe - Stuffed Mushrooms Florentine

1 cup Spinach souffle' mixture
14 lg (1 One half 2 in. diameter)
mushrooms (up TO 16)
One fourth cup Butter (margarine, melted
Seasoned breadcrumbs

Set prepared souffle' mixture aside. Remove stems from mushrooms and
reserve for another use.. Rinse mushrooms and pat dry. Dip in melted butter
or margarine. Place upside down in a shallow baking dish. Stuff mushroom
caps with spinach souffle' mixture, using about 1 tablespoonful for each
mushroom. Drizzle with any remaining butter or margarine. Top each mushroom
with a frew seasoned breadcrumbs. Bake 15 minutes or until souffle'
mixzture is done. Makes 14 16 appetizers.

Posted to JEWISHFOOD digest V96 #110

From: alotzkar@direct.ca (Al)

Date: Wed, 25 Dec 1996 22:22:38 0800