Ingredients

The following ingredients have 4 Servings
  • 1 (8 oz) container of mushrooms
  • 1 pkg. (6.5 oz.) Alouette Spinach & Artichoke spreadable cheese
  • 3 Tbsp. seasoned bread crumbs

Instruction

  • Remove stems from the mushrooms making mushroom caps. I use a small spoon to help remove the stems.
  • Place the cheese in a quart sized freezer bag. Clip the corner of the bag with some scissors and pipe the cheese into the mushrooms. Just fill the cap with the cheese, don’t go beyond that. The cheese will expand with the cooking process and you don’t want cheese all over the pan and not in the mushrooms.
  • Dip the mushrooms cheese side down in the bread crumbs. You just want to get a coating of bread crumbs on top of the cheese.
  • Bake at 375 degrees for 12-15 minutes.