Spinach Stuffed Mushrooms
24 medium mushrooms
2 T. olive oil
2 cloves garlic, finely chopped
1 5-oz pkg baby spinach, chopped
Kosher salt & black pepper
3/4 c. panko bread crumbs
V2 c. Gruyère, grated
Remove stems from mushrooms, finely chop and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stemside down 10-12 min at 375°. Heat oil in medium skillet over medium heat. Add garlic and chopped stems and cook,stirring, until tender, 3-5 min. Add spinach, 1/4 tsp. salt and
1/8 tsp. pepper. Cook to wilt spinach, 2-3 min. more. Combine spinach mixture w /bread crumbs and cheese. Spoon into mushroom caps and bake until golden brown, 12-15 min.
From the September October 2013 issue of The Ohio Country Register.
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