Cheese and Spinach-Stuffed Mushrooms

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs. MORE + LESS -

fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)

package (8 oz) cream cheese, softened

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

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

tablespoons butter or margarine, melted

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1

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.
2

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.
3

Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.