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French Onion and Herb Stuffed Mushrooms

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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.
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