Stuffed Mushrooms

Tools Used: Perforated Baking Sheet, Flexiflat, Eco Chop, Stainless Mixing Bowl

Ingredients

• 8 ounces cream cheese, softened

• 1/2 cup grated parmesan cheese

• 1/2 teaspoon ground nutmeg

• Salt & pepper to taste

• 10-ounce box frozen spinach, thawed and squeezed dry

• Mushrooms (white stuffer variety), remove stems.

  Directions

• Preheat the oven to 375F. Place Flexiflat on the Perforated Baking Sheet.
  

  In the Stainless Mixing Bowl, combine the cream cheese, parmesan, nutmeg and salt & pepper. Stir in the spinach. Fill the mushrooms (don't be afraid to overstuff), and bake for 15 minutes.

* bon Tips: To clean mushrooms, never rinse them with water as the mushrooms will become soggy. Take a paper towel and gently remove any dirt. have also found that the Eco Chop is an easy way to squeeze out the water from the thawed spinach. I hated squeezing out thawed spinach with my hands, because it takes time, and it's hard. Use the basket with the Eco Chop and in batches spin off the water from the spinach. It works!!!

* This is my go-to recipe during the holidays for an appetizer. It's quick, easy, and delicious.