Preparation:
Bake frozen souffle, uncovered, at 350 for 15 minutes or until slightly warm. Combine souffle, breadcrumbs, Parmesan cheese, dried onion, lemon juice and salt; set aside. Clean mushrooms; remove stems and reserve for another use. Cook mushroom caps in butter in a large skillet over medium high heat, stirring constantly, 5 minutes. Drain. Place caps on rack of a broiler pan, stem side up. Spoon spinach mixture evenly into rushroom caps; sprinkle with additional parmesan cheese. Broil 5 1/2 inches from heat 2 minutes or until thoroughly heated. Arrange mushrooms on a large serving platter lined with fresh spinach leaves or other garnish. Garnish with pimiento strips, if desired. |
