Stuffed Crimini Mushrooms

24 Crimini mushrooms
1 tablespoon butter
2 packages frozen spinach, thawed and finely chopped
1 32-ounce container ricotta cheese
1½ cups Parmesan cheese, finely grated
Salt and pepper to taste

Preheat oven to 350°F.

Clean and remove the stems from the mushrooms. Finely chop stems and sauté in butter; set aside to cool. Arrange mushroom caps cavity side up in baking dish. Using a cheesecloth or fine mesh sieve, strain as much water out of the spinach as possible.

In a mixing bowl combine spinach, ricotta, 1 cup Parmesan cheese, and stems. Season with salt and pepper. Stuff mushroom caps generously with the mushroom stem mixture. Top each with remaining Parmesan cheese. Bake for 20 minutes, or until cheese is melted and lightly browned. Serve warm.
Yields: 2 dozen hors’devours

Recipe provided by Nancy and Bill Barnes for Lounge Party 14