Spinach Stuffed Mushrooms
1 (10 oz.)
package frozen, chopped spinach.
1/2 cup sour cream
1/4 cup tomato sauce
Dash of red or white vinegar
1 cup shredded cheddar cheese
1 lb. lg. fresh mushrooms
melted butter
Wash mushrooms and wipe clean. Cook and drain spinach according to directions.
Combine spinach, sour cream, tomato sauce and vinegar in food processor until
well blended. Stir in cheese; set aside.
Remove stems from mushrooms. Dip each cap into melted butter. Spoon spinach
mixture into caps and place on baking sheet. Bake at 350 degrees for 20 minutes.
Serve Hot
Makes 2 Dozen
