French Onion and Herb Stuffed Mushrooms
Ingredients
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 fresh chives
1 tbsp finely chopped fresh 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
Directions
Preheat oven to 400˚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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