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Appetizers: STUFFED MUSHROOM CAPS - Thanks Virignia!
24 LARGE FRESH MUSHROOM CAPS-STEMS SET ASIDE AND FINELY CHOPPED
1/4 C CHOPPED ONION
2 CLOVES MINCED GARLIC
SAUTÉ IN 1/2 T OLIVE OIL
8 OZ FF CREAM CHEESE BEATEN UNTIL SMOOTH ADD
1/2 C + 2 T FF SHREDDED PARMESAN CHEESE DIVIDED 10 OZ FROZEN CHOPPED SPINACH
THAWED AND SQUEEZED DRY (USE SALAD SPINNER)
1/2 C CRUMBLED FETA CHEESE
2 T HORMEL BACON BITS
SALT TO TASTE

MIX USING 1/2 C PARMESAN, AND ADD MUSHROOM MIXTURE. SPOON INTO MUSHROOM
CAPS AND SPRINKLE WITH REMAINING PARMESAN. BAKE AT 400 FOR 15 MIN.

1 POINT PER CAP


cblessum on 5/4/2007