Ingredients
48
fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1
package (8 oz) cream cheese, softened
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
cup freshly grated Parmesan cheese
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
1/2
cup Progresso™ panko crispy bread crumbs
2
tablespoons butter or margarine, melted
Preparation
Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.
