- 1/2 cup cream cheese, softened
- 1/2 cup grated parmesan cheese
- 2 teaspoons Roasted Onion and Red Pepper Herb Blend
- 10-ounce box frozen spinach
- 16 white stuffer mushrooms
Combine cream cheese, parmesan cheese and the Roasted Onion and Red Pepper Herb Blend. Stir in the spinach, thawed and squeezed dry. Fill the mushrooms. Bake in a 375 oven in the Flexiflat for 15 minutes.