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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- Heat the oven. Preheat the oven to 350°F.
- Prepare the caps. Remove the stems from the mushrooms. Wash and dry the mushroom caps.
- Fill. Put a small piece of liverwurst in each cavity and top with a teaspoon of the spinach mixture.
- Bake. Bake at 350°F for 10 to 15 minutes.
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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