Cheese and Spinach-Stuffed Mushrooms Recipe | Betty Crocker

Name: Cheese and Spinach-Stuffed Mushrooms Recipe | Betty Crocker
Ingredients: 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter); 1 package (8 oz) cream cheese, softened; 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain; 1 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; 2 tablespoons butter or margarine, melted

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

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Ingredients

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 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
2 tablespoons butter or margarine, melted