INGREDIENTS
•
10 - 12 large "stuffer" mushroom caps with stems
•
½ block cream cheese
•
½ cup packed chopped spinach
•
1 tablespoon garlic, minced
•
½ teaspoon red pepper flakes
•
2 scallions, finely chopped
•
¼ teaspoon salt
•
¼ teaspoon fresh cracked pepper
•
3 teaspoons extra virgin olive oil
•
2 tablespoons breadcrumbs
•
1 tablespoon parmesan cheese
•
¼ teaspoon granulated garlic
•
1 tablespoon fresh flat leaf parsley, finely chopped