Greek Stuff Mushrooms

• 30 whole Large Stuffing Mushrooms
• 1/2 pounds Cream Cheese
• 10 ounces, weight Chopped Spinach, Fresh Or Frozen
• 3 whole Green Onions, Finely Chop
• 4 cloves Garlic
• 12 ounces, weight Feta Cheese, Crumbled
• 1 teaspoon Dried Oregano
• 6 ounces, weight Parmesan Cheese, Grated
• 1/2 teaspoons Lemon Pepper
• 1/2 teaspoons Seasoned Salt
• 4 Tablespoons Butter, Divided

1. Cook or thaw and then drain/squeeze out the excess moisture from the spinach.
2. If you cooked fresh spinach, let it cool.
3. Clean the mushrooms and remove the stems.
4. Chop 2 dozen stems, discard the rest.
5. Melt 1 tablespoon butter in a pan.
6. Add the mushroom stems, green onions, and garlic.
7. Saute over medium-low heat until the liquid evaporates and the stems and onions are soft, about 5 minutes.
8. Soften the cream cheese in a microwave.
9. In a big bowl, mix the spinach, cream cheese, feta cheese and the onion/mushroom mixture.
10. Add the oregano, 1/2 cup of the parmesan, lemon pepper and seasoned salt.
11. Mix well.
12. Melt the remaining 3 tablespoons of butter and brush the mushroom bottoms (keeps them from wrinkling in the oven).
13. Fill each mushroom with a heaping teaspoon of filling and then dust with the remaining Parmesan cheese .
14. Bake in a preheated oven at 375F for 20 minutes.
15. Serve while still hot or warm.

mushrooms, cream cheese, spinach, green onions, garlic, cheese, oregano, parmesan cheese, lemon pepper, salt, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-stuff-mushrooms/ (may not work)