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Stuffed Mushrooms with Blue Cheese - Greek Stuffed Mushrooms
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  • 24 medium mushrooms
  • 1 10 oz (280 grm). package frozen chopped spinach, thawed
  • 1/3 cup (80 ml) crumbled blue cheese
  • 1 tbsp (15 ml). parmesan cheese
  • 4 tbsp (60 ml). pine nuts (optional)
  • 1/2 tsp (2 ml). oregano
  • 1 tbsp (15 ml). finely chopped green onion
  • 1/4 tsp (1 ml). pepper
  • olive oil for drizzling
  • Preheat oven to 375 degrees (200 C.).
  • Grease a shallow baking dish large enough to hold mushrooms.
  • Clean mushrooms, save stems, chop and add to cheese mixture.
  • Sqeeze spinach to remove as much moisture as possible.
  • Place in bowl, add both cheeses, all spices, 1 tbsp (15 ml). olive oil and all pine nuts--if desired, and chopped mushroom stems.
  • Stuff each mushroom cap with some of the mixture and drizzle lightly with olive oil.
  • Bake 30 minutes or until browned and juicy.
  • Serve warm.
A great party appetizer!

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