Stuffed Mushrooms

Beverley Williams

By
@Beverley1991

These appetizers take a little more work but are well worth it.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

24
white mushrooms (2 1/2 in. in diameter)
1/2 c
panko bread crumbs
1/2 c
romano cheese, grated
5 oz. pkg
baby spinach, chopped
1 Tbsp
parsley
1/8 tsp
garlic powder
3 Tbsp
olive oil, divided
1/4 tsp
salt
1/8 tsp
pepper

Step-By-Step

1Preheat oven to 375 degrees.
2Remove the stems from the mushrooms; finely chop the stems and reserve.
3Coat a baking sheet with 1 T oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
4Meanwhile, in a medium skillet, heat 2 T oil over medium heat. Add the chopped mushroom stems, salt, pepper, garlic and parsley and cook stirring often until tender (3-5 mins).
5Add the spinach. Cook tossing until wilted, (2-3 mins. more)
6In a bow, combine the spinach mixture with the bread crumbs and cheese.
7Spoon into the mushroom caps.
8Bake until golden brown. 12-15 mins.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian