French Onion and Herb Stuffed Mushrooms
2 tbsp olive oil
4 cups baby spinach
1 tbsp finely chopped sage
3/4 cup finely crumbled goat cheese
1/3 cup FritoLay French Onion Dip
2 tbsp finely chopped sun-dried tomatoes
4 tsp finely chopped french chives
1 tbsp finely chopped french tarragon
1/4 tsp each salt and pepper
24 brown mushrooms, stems removed (about 2 inches in diameter)
1/4 cup crushed SunChips French Onion Flavored
- Preheat oven to 400 deg. F. Heat oil in skillet set over medium heat; cook spinach and sage for about 2 minutes or until wilted. Let cool completely. Squeeze out excess moisture ; chop finely.
- Stir together spinach, goat cheese, dip, sun-dried tomatoes, chives, tarragon, salt and pepper. Stuff each mushroom with 2 tsp filling.
- Arrange on parchment paper-lined baking sheet; sprinkle evenly with crushed chips. Bake for about 20 minutes or until mushrooms are tender, filling is hot and top is golden brown and crisp.