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Recipe for :

Koko Crater Mushrooms
This recipe comes from  which is one of the recipe groups at run by Merrill & Cynthia Bowan.


24 mushrooms
1 lb. fresh spinach
1/2 c. grated parmesan cheese
4 oz. (or more) crumbled feta cheese
1/2 c. chopped green onion
1/2 c. chopped parsley

  • Preheat oven to 400°F.
  • Clean mushrooms and remove stems.
  • Blanch spinach. D rain and chop coarsely.
  • Combine spinach, parmesan cheese, feta cheese, green onion, and parsley. Blend well.
  • Fill the mushroom caps with the mixture.
  • Bake for 10 to 15 minutes.


The filling may be made ahead and frozen in small balls until you are ready to bake. May need to increase baking time if filling is frozen.

Makes 24