Serves: 6
Total Calories: 79

1 tablespoon unsalted butter
1 tablespoon olive oil
8 ounces large mushrooms, cleaned and stems removed
salt and ground pepper to taste
1 (12-ounce) package Stoffer's frozen spinach souffle
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned bread crumbs

Heat the butter and oil in a nonstick skillet over medium heat. Add the mushroom caps, season with salt and pepper, and cook until brown on both sides and slightly soft, about 5 minutes total cooking time.

Meanwhile, remove the film from the tray of soufflé and cook in a microwave at full power for 5 minutes stir.

Place the mushroom caps in a single layer, flat-side up, in a microwave-safe baking dish. Sprinkle with half of the cheese. Fill each mushroom cap with soufflé. Mix the breadcrumbs and remaining cheese and sprinkle on top of each soufflé-filled mushroom cap. Cook in a microwave at full power until the soufflé is puffed and set, 3 to 4 minutes. Let rest for 2 minutes before serving.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 79
Calories from Fat: 45

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