STUFFED MUSHROOMS

For each of the following stuffings, use 12 large, fresh mushrooms, 2-inches, in diameter.

Wash mushrooms well, removing stems; reserve stems (for Ham or Bacon-Onion Stuffing). Dry.

Prepare one of the following stuffing recipes. Divide evenly among caps and mound slightly. Arrange caps in a circle on plate suitable for microwave oven.

Microwave at High 3 to 4 Minutes. If mushroom size is not uniform, smaller caps may cook in a shorter time.

HAM OR BACON-ONION STUFFING

Stems from mushrooms, finely chopped
1/2 cup finely chopped onion
1 (3.oz.) pkg. cream cheese
1/4 cup fine dry bread crumbs
1/2 cup chopped, cooked ham or bacon (8 slices)

In 1 1/2-quart casserole place chopped stems and onion. Cover.

Microwave at High 4 Minutes, stirring after 2 minutes. To hot mixture, add cream cheese, mashing and mixing well. Stir in crumbs and ham or bacon.

SPINACH STUFFING

1 (12.oz.) pkg. frozen spinach souffle
1/2 cup soft bread crumbs (1 slice)
1 teaspoon lemon juice
1/2 teaspoon instant minced onion
1/4 teaspoon salt

Remove spinach from foil container. With sharp knife cut in half. Return half to freezer; place other half in 1-quart casserole.

Microwave at Medium 1 to 1 1/2 Minutes, until partially defrosted. Mash with fork. Mix in crumbs, lemon juice, onion and salt.

Makes 12 servings
From: Recipelink.com
Source: The Microwave Guide and Cookbook, Consumer Information Testing Laboratory, not dated