From the Kitchen of: Pepper

Source: The Decatur Daily

1 12-ounce package Frozen spinach soufflé, thawed

1 pinch of Lemon pepper seasoning

1 pinch of Garlic powder

1 pound medium Mushrooms (about 20 to 25)

1 pinch of Salt

3 tbsp Melted butter

1 1/2 tbsp Minced onion

Freshly Grated Parmesan cheese

Combine soufflé with lemon pepper, garlic and salt.

Remove stems from mushrooms and set aside. Dip mushrooms into melted butter

and place in baking dish lightly sprayed with vegetable cooking spray.

Finely mince stems, add minced onion, and blend well in saucepan. Sauté until soft,

combine with spinach soufflé and blend well.

Fill mushroom caps with spinach mixture, mounding in center.

Sprinkle with Parmesan cheese.

Bake at 375 degrees for 12 to 15 minutes until golden brown.

Makes 10 to 12 servings.