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See below ingredients and instructions of the recipe
40 lg Mushrooms, stems removed 1 ea Red pepper, finely chopped
300 g Frozen chopped spinach, 1 lg Carrot, grated
-thawed and drained 2/3 c KRAFT three cheese Ranch
2 ea Green onions, finely chopped -dressing
Wash mushrooms, pat dry and set aside. Mix remaining ingredient
together, stuff mushrooms. Cover and refrigerate until serving.
Remove from refrigerator 30 minutes before serving. Mkes 40 pieces.
Per mushroom: 20 cal, pro .7g, carbo 1.8g, fat 1.3 g, good source of
vitamin A Origin: Kraft What's Cooking Magazine, 10th issue. Shared
by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-15-94
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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