Hey, Ya'll, it's appetizers! Part 1

Last year, the husband gave me the Christmas with Paula Deen book for Christmas. I took it off the shelf this year and tried out two of her appetizers in the "Christmas Open House" section.

This recipe is called Cheese Stuffed Mushrooms, and it's seriously easy to make. Here's the recipe:

24 fresh mushrooms (stems removed)

one 10 oz package of frozen chopped spinach

2 ounces of cream cheese, softened

4 ounces of feta cheese, crumbled

1/2 cup of finely chopped green onion (white and green part)

salt

parmesan cheese

Wipe the caps of the mushrooms with a damp cloth. Preheat the oven to 350 degrees. Drain the spinach in a collander and squeeze out as much moisture as possible.

In a medium bowl, combine the spinach, cream cheese, feta, green onions, and salt to tast. Mix well. Fill the mushroom caps with the mixture and place on a cooke sheet. Sprinke the parmesan cheese on top.

Bake 15-20 mins until golden. Serve warm.

This is what they look like assembled and ready to pop in the oven.


And although the pic isn't great, this is what they look like out of the oven. However, you want get to see them for long. They go fast. Trust me. Go ahead and double the recipe.