Stuffed mushrooms are a crowd favorite, so if you don’t already have a recipe then this one will become a favorite ..
These mushroom caps are stuffed with a spinach & cheese mixture and baked until golden brown … Your Guests will be amazed at these -stuffed mushroom caps.
Bringing these mushroom caps to Angie’s Fiesta Friday First Annual Block Party @ Fiesta Friday #52 .….
preparation 20 minutes cooking 40 minutes
10 medium mushrooms (I used Portobello )
1/2 tablespoons olive oil, plus more for the baking sheet
2-3 cloves garlic, finely chopped
1/2 cup baby spinach, chopped
Salt and black pepper to taste
1/4 cup bread crumbs
3-4 tablespoon grated cheese ( I used gruyere )
Heat oven to 375° F / 190 * C
Remove the stems from the mushrooms;
finely chop the stems and reserve.
Coat a baking sheet with oil.
Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
Heat the oil in a medium skillet over medium heat.
Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes.
Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
Cool for 5 minutes .
In a bowl, combine the spinach mixture with the bread crumbs and cheese.
Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.