Paula Deen's Triple Cheese Stuffed Mushrooms

48 med. white mushrooms (2 lbs.)
1 pkg. (10 oz.) frozen chopped spinach, thawed
4 oz. feta cheese, crumbled
2 oz. cream cheese, softened
1/2 c. finely chopped green onions
Salt
1/2 c. freshly grated Parmesan cheese

1. Preheat oven to 350 degrees. Using damp paper towels, wipe mushroom caps clean; remove and discard stems, or save for another use. In colander, squeeze liquid out of spinach until dry.
2. In large bowl, mix spinach, feta, cream cheese, green onions, and 1/4 tsp salt until well combined. Fill each mushroom with heaping tsp. spinach mixture; top with Parmesan.
3. Transfer to 15 1/2" X 10 1/2" jelly roll pan; bake 20 mins. or until mushrooms are tender and filling is golden brown.

Makes 48 mushrooms.

Source: Good Housekeeping Nov. 2009

Each mushroom:
About 20 calories, 2 g protein, 1 g carbohydrate, 2 g total fat (1 g saturated) 0 g fiber, 4 mg cholesterol, 70 mg sodium.

3 Easy Steps to a great appetizer!

Enjoy....

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