Spinach Stuffed Mushrooms
1/2 (12-oz.) pkg. frozen spinach souffle, thawed
1 Tomato, seeded and diced
1/2 cup dry bread crumbs
3 slices bacon, cooked crisp and crumbled
2 tsp grated Parmesan cheese
1/4 tsp garlic salt
1 tsp Signature Spices Herbes de Provence
16 fresh mushrooms, 2-inches in diameter
Preheat oven to 350°. Wash and drain mushrooms; pat dry with paper towels.
Remove stems. Combine spinach souffle, tomato, bread crumbs, bacon, Parmesan
cheese, Signature Spices Herbes de Provence and pepper; blend well. Divide
mixture evenly among mushrooms and bake 35 minutes.
