Family Tested & Approved
white mushrooms (2 1/2 in. in diameter)
romano cheese, grated
baby spinach, chopped
olive oil, divided
Preheat oven to 375 degrees.
Remove the stems from the mushrooms; finely chop the stems and reserve.
Coat a baking sheet with 1 T oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
Meanwhile, 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).
Add the spinach. Cook tossing until wilted, (2-3 mins. more)
In a bow, combine the spinach mixture with the bread crumbs and cheese.
Spoon into the mushroom caps.
Bake until golden brown. 12-15 mins.