Florentine Stuffed Mushrooms

This restaurant-worthy appetizer is a must for mushroom fans. Tender mushrooms filled with a creamy, cheesy spinach mixture and baked until golden brown and sizzling. Deceptively simple and ridiculously tasty. For an impressive side dish or vegetarian meal, try substituting large Portobello mushrooms!

Ingredients:

• 4 dozen cremini or white button mushroom caps
• 1 box frozen spinach
• 8 oz. cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 to 3/4 cup corn flake crumbs
• 1 cube butter
• 1 clove garlic, crushed
• 1-2 tsp. Susie Q's Santa Maria Seasoning

Directions:

1. Defrost the spinach in the microwave and squeeze out all of the excess moisture.
2. Clean the mushrooms with a damp cloth and remove the stems.
3. Melt the butter in a small bowl. Dip each mushroom cap in the melted butter and place on a baking sheet.
4. Mix the spinach with the cream cheese, Parmesan cheese, garlic, and enough corn flake crumbs to hold the mixture together. Season to taste with Susie Q's.
5. Fill each mushroom cap with the mixture, mounding a bit on top.
6. Bake in an oven preheated to 350°F for 15-20 minutes, until the mushrooms are tender and the spinach-cheese mixture is golden brown.