Stuffed Mushrooms with Liverwurst and Spinach

Large mushroom caps filled with a bit of liverwurst and topped with Stouffer's spinach souffle, baked at 350°F for 10 to 15 minutes.

Dairy-freeNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Mushroom caps stuffed with liverwurst and topped with golden spinach souffle
  • Prep 20 min
  • Cook 15 min
  • Total 35 min

Updated

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Sandra Mills's first stuffed mushroom recipe is a clever shortcut: a small piece of liverwurst tucked into each mushroom cap, topped with a spoonful of thawed Stouffer's spinach souffle.

In the oven the souffle puffs and sets and the liverwurst melts into a rich, savory filling. They bake in about 15 minutes.

Ingredients

  • 1 pound large mushrooms suitable for stuffing
  • 1 package of frozen Stouffer's Spinach Souffle, defrosted
  • 1/8 pound liverwurst

Instructions

  1. Heat the oven. Preheat the oven to 350°F.
  2. Prepare the caps. Remove the stems from the mushrooms. Wash and dry the mushroom caps.
  3. Fill. Put a small piece of liverwurst in each cavity and top with a teaspoon of the spinach mixture.
  4. Bake. Bake at 350°F for 10 to 15 minutes.

Dairy-freeNo added sugar

Tips

  • Choose mushrooms about 1 1/2 to 2 inches across so they hold the filling.
  • Dry the caps well after washing so they do not steam.

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